Saturday, December 3, 2011

Butternut Squash Soup

I know, I know, squash is one of those scary tasting vegetables, but this soup is really good.  It uses basic ingredients, and is a tasty was to use up some of Mom and Dad's plethora of butternut squash  : P

Servings: 4


  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 stalk celery, chopped (optional, but you can't even taste it)
  • 2 carrots, chopped
  • 2 or 3 potatoes, cubed (use more if they're the small kind)
  • 1 medium butternut squash - peeled, seeded, and cubed (stab it with a fork and bake it in the oven before you peel it)
  • 4 cups chicken stock or broth
  • salt and freshly ground black pepper to taste (red pepper if you like the heat)
  • sour cream


  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock and sour cream to attain desired consistency. Season with salt and pepper, basil, garlic etc.


  1. I have never tried one of these soups thinking they wouldn't be that good. I think I'll try this one though, since I took a few of Mom and Dad's squash home too. Good idea about baking the squash first. I bet even half baked would help with the peeling a ton.

  2. nice. I want to try this too, since you know who gave us squash too!

  3. That looks like baby food, but sounds yummy!

  4. haha i totally thought this looked like baby food when i made it too! its really tasty though