Posted by: A Part of the Solution | December 15, 2011

Butternut Squash Soup

This butternut squash soup feeds a crowd. This butternut squash soup can be scaled back to feed an intimate table. This butternut squash soup can be dressed up. This butternut squash soup can be served from mugs. It’s a good all-around light supper soup. Or it’s a fabulous hearty component of a substantial meal. What’s not to like?

Scale this back, or scale this up–you’ll find this butternut squash soup tasty however much (or little) you make.

Butternut Squash Soup

For the Stock:

3 leeks, tops only–save the white and pale green parts for the soup

1 large onion, peeled

1 bulb of garlic, loose outer papers removed

1 carrot, broken into four pieces

1 stalk of celery, broken into four pieces

1 bay leaf, or six juniper berries

10 whole black peppercorns

10 stems of mushrooms, if you have them on hand

For the Soup:

3 TBSP olive oil, or walnut oil

3 leeks, whites and pale green parts, chopped small

1 large onion, peeled and chopped small

1 carrot, peeled and chopped small

2 stalks of celery, chopped small

6 cloves of garlic, peeled and minced with

1 1/2 tsp salt

4 lbs butternut squash, peeled and cut into half inch dice

2 small tart apples, peeled and chopped small

2 jalapeno (red if possible) peppers, chopped small [optional]

1 tsp Worcestershire sauce

1 cup apple cider

stock from above

1 tsp rubbed sage

1 1/2 tsp dried thyme

salt and black pepper to taste

Fancy topping for service after soup instructions

Put the stock ingredients into a three or four quart pot over medium high flame. Add water until the ingredients are floating. Turn the heat to medium high. Once the stock comes to the boil, reduce it to a gentle ‘seethe’, with slight motion detectable just beneath the surface of the liquid. Let this go for 30-40 minutes, until all vegetables are cooked through.

In a five to seven quart heavy-bottomed pot, heat the oil over medium low flame. Once the oil is very runny, add the leeks, onions and carrots. Let these cook together for five minutes. Add the celery, garlic, butternut squash, apples and peppers, if using. Cook these, stirring occasionally, for about eight minutes. Now add the Worcestershire sauce, cider and stock. Lower the heat under the soup and allow it to cook for 30-40 minutes. Add the herbs to the pot.

In batches, puree the soup in a blender, with a stick blender, or in the food processor. You might also run the soup through a food mill if you didn’t have the plug-in options. Return the soup to low heat. Add salt and pepper to taste, or soy sauce if you prefer.

This soup is ready to serve. But you may also stir in a cup of heavy cream before ladling it out. Or you might garnish each bowl or mug with this:

Cider-Sour Cream Topping

1 1/4 cup apple cider

1 1/2 cup sour cream

Reduce the cider over medium high heat to half its original volume. Drizzle a small amount of the reduced cider into the sour cream, stirring vigorously. Continue to pour and stir until you’ve got the two fully incorporated. Use a generous spoonful of this for every serving.




  1. Love Butternut Squash soup…I will try your Cider Sour Cream next time I make it.

    • The garnish really finishes the soup elegantly and well. A light scattering of garlic chives is also good here.

  2. Apple cider and sour cream? YUM!

    • Uh-huh. I try not to over-hype it, but heavens–it’s tasty!

  3. Looks YUMMY!!! You think I can substitute Hubbard squash? (as I’ve got 5 enormous ones hanging out and cluttering up the utility room?)

    • Of course you can substitute Hubbard. It might want to cook a few more minutes though

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