Laura Walton

(Simpler) Butternut Squash Soup

A couple of announcements before I dive into the post and recipe:

  1. November classes are up on the In-Person Classes page! We’ve still got Danishes for the end of this month, and bread, pie crust, and rugelach classes coming for November. Check it out and sign up with your family and friends!
  2. I will not be at market this week, as we’re taking a well-deserved break, but I’ll be back next week and beyond.

Onto the post!

Yes, I have another Butternut Squash Soup recipe on the site from a few years ago that works very well. However, I thought I’d post a variation on that recipe that is a) simpler and b) really allows the flavor of the squash to shine. This recipe only requires squash, water, cooking fat, and salt at its most basic level, but can be elevated with the addition of herbs (sage is my favorite) and cream.

That being said, it’s super important you get the best and tastiest squash you can, ideally from a local farmer. Feel free to use other varieties of winter squash (looking at you, pumpkin, autumn frost, cushaw, and acorn) and mix it up. This is also easy to make vegan – just use plant-based fats and milks in place of dairy. Done.

This recipe is easily multiplied for your needs and squash size. Just increase the seasonings, fat, and cream (if using) accordingly, and be sure to taste as you go.

Let’s go!

Simple Butternut Squash Soup

  • Servings: 6-8
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Feel free to change up the cooking liquid, add herbs, and add cream or coconut milk for creaminess and flavoring. The amount of soup will depend on the size of your squash.


you will need:

  • 1 medium butternut squash, peeled, seeds and strings removed, and cubed
  • handful of fresh chopped herbs, such as sage, oregano, etc. (you can mix and match these), or 1 tbsp dried herbs (optional)
  • 4 tbsp butter, coconut oil, or olive oil
  • salt and pepper to taste
  • water, broth, or beer to cover
  • ½ – 1 c cream, milk, or coconut milk (optional)

Directions

  1. Heat butter in a 6-quart Dutch oven or stock pot over medium heat until melted. Add herbs, and cook for 1 minute until fragrant. Add squash cubes and about 1 tsp salt, stir to coat with butter and herbs, and cook for 3-5 minutes. Add enough water, broth, beer, or a combination to cover the squash by about 1 inch. Bring the mixture to a boil over medium high heat, then reduce the heat to medium low and simmer until the squash is tender, about 15-20 minutes. Remove pot from heat.
  2. If using an immersion blender: Blend the liquid and squash in the pot until smooth. If using a conventional blender: Allow the mixture to cool for about 5 minutes. In batches that fill up no more than half of the blender cup at a time, blend the liquid and squash until smooth. Make sure you leave the vent cap off of the blender to release steam, and use a towel over the hole to allow steam to vent.
  3. Return the soup to medium heat. Stir in cream, and allow the soup to return to a simmer. Taste the soup, and add salt and pepper to taste if desired.

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