Friday, October 1, 2010

Butternut Squash Soup

It's that time of the year. The squash is fresh from the garden...and the cool fall days make soup a favorite.


  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 1/2 tablespoons ginger root, minced
  • 3 pounds butternut squash, peeled, seeded and cut into chunks
  • 2 apples, cored and cut into chunks
  • 1 carrot, thinly sliced
  • 4 cups chicken broth (or vegetable broth)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • dash of nutmeg
  • 1/2 cup cream

  1. Melt butter in large pot, over medium heat.
  2. Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  
  3. Add broth, squash, apples and carrot.
  4. Cover and simmer for about 30 minutes, or until very tender. 
  5. Purée soup using a handheld immersion blender.  (Can also be done in a regular blender in small batches.)
  6. Return pot to stove and re-heat on medium-low heat.
  7. Add seasonings and cream and heat until steaming, stirring as necessary.
Serve with savory cheddar scones (pictured) for a delicious lunch. 

21 comments:

  1. Oh that's so pretty... I'm slapping myself because I could've used my rosemary for garnish. Now that I know that I can eat squash soup, I'll be trying this one some fine day.

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  2. This I've got to try! I can almsot taste it already! And I love those scones in the background there!

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  3. What a perfect start for October. I love this soup ...but it is still up for debate for my beloved.

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  4. Ohhh my goodness....I was just wondering what to do with the squash I have at home!!! This is perfect...YUMMMY..

    You ladies are so wonderful.

    Kisses,
    JennyMay

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  5. I am not even going to attempt the low german spelling and for the benefit of non-mennonites who enjoy this blog I will go with phonetics...

    On the low-german mennonite scale of "Leed Ick Sigh" to "Shmecked Goot" (or from "Yuk" to "Yum") this recipe is definitely....

    "Shmecked Goot"

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  6. Oh my! I love these kinds of soups, suave and sophisticated on one level and homey good on another. Excellent.

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  7. Butternuts are growing outside my back door. They are destined for roasting and soups! :)

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  8. Great minds think alike! *-* I made a similar, though simpler version of this awesome recipe this week. I used vegetable broth and fat free half and half. Oh my! I don't even mind eating it cold....very delicious! Thanks for sharing -

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  9. I ADORE butternut squash soup, the recipe I use is almost identical to yours...except I add a pinch of ground ginger and a drop or two of vanilla extract.
    Absolute bliss!

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  10. This soup was amazing! I'm making it again this week. DH loved it, too!

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  11. Thank you so much, we had three surprise butternut squash show up in our garden this year and I was looking for a great soup for it.. Boy my family is in for a treat tonight! I may not be able to eat with them as I have been snack so much on it. I followed your recipe but I always have to add, so I but about 6 potatoes in and a little extra veggies, carrots and such. The artisian bread is almost done and we will enjoy. Blessing to you as you spread good cheer on to us through all your recipes!

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  12. I made this soup and it was awesome! I didn't add the apple as it seemed like a strange combo. Can you taste the apple in it? I loved it without it, but am kinda curious too what the apple does to the soup.

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  13. Amazing recipe! Thanks for sharing. Will definitely be making it again. And yes I do believe Mennonite girls can cook!

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  14. Wow! This is just fabulous. Thank you for sharing!

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  15. I made this soup and it was sooooo good. My husband is not a squash lover but he enjoyed this soup. It is a make again for sure.

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  16. mehh it was alrightt not my fav to say the least

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  17. I'm iffy on squash and it tends to make my daughter gag. However, I'm currently making my third batch in 2 days and even my daughter asked to take this in her thermal jar for school tomorrow! Best squash recipe I've seen for a long time.

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  18. The apple adds just a touch of natural sweetness. This soup is amazing and great with the cheddar scones. Thank you for this wonderful recipe!

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  19. Could the soup, without the cream, be frozen?

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    1. Definitely! Freeze after step 5...thaw, then go on to steps 6 and 7.

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  20. Yesterday, was Sunday and our first snowfall! Perfect day for soup! I fried the onions with the garlic. Then put everything (except the cream) in the slow cooker at 8am on high. When we got home (around 12:30pm) after church I used my immersion blender to finish the soup. It was FANTASTIC! This recipe is definitely a keeper!

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