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Butternut Squash Soup

Adapted from Joy of Cooking, this recipe has been a favorite of ours for over a decade. Both of our kids love it too, which is always a bonus, and fall is of course the perfect time of year to cook with winter squash since it's currently so fresh and readily available (at least here in North Carolina). I highly recommend topping it with crushed pistachios and fresh sage to really elevate the flavor.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 people
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 1 butternut squash or other winter squash
  • 3 tablespoons butter unsalted
  • 2 leeks white part only cleaned thoroughly and chopped (you could substitute one onion for the leeks if you prefer)
  • 4 teaspoons ginger fresh peeled and minced
  • 5 cups chicken broth homemade stock is easy and highly recommended
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt if using salted store-bought chicken broth then taste the soup before adding any salt
  • pistachios chopped, and/or fresh sage (for garnish)

Instructions

    Cup of Yum
  1. Heat the oven to 400 degrees F.
  2. Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet. If you line the baking sheet with foil or parchment paper the clean up will be easier.
  3. Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp and discard the skin.
  4. Note: This step can be done in advance.
  5. In a large soup pot over medium-low heat, melt the butter. Add the chopped leeks and ginger. Cook for 5 – 8 minutes until tender, but not browned.
  6. Add the squash pulp to the pot along with the 5 cups of chicken stock (I recommend homemade). Bring to a simmer and cook, stirring and breaking up the squash with the back of your spoon, for 10 – 15 minutes.
  7. Puree the soup either with a hand immersion blender or in a counter top blender. I highly recommend a hand immersion blender if you like to make soups because you’ll end up with a lot fewer dirty dishes.
  8. After the soup has been pureed, stir in the cream and salt (to taste).
  9. Ladle into soup bowls and serve warm topped with chopped sage and pistachios. Refrigerate or freeze the leftovers.

Notes

  • Nutrition Facts Butternut Squash Soup Amount Per Serving Calories 306 Calories from Fat 180 % Daily Value* Fat 20g31%Saturated Fat 12g75%Cholesterol 63mg21%Sodium 1323mg58%Potassium 997mg28%Carbohydrates 31g10%Fiber 5g21%Sugar 6g7%Protein 5g10% Vitamin A 21375IU428%Vitamin C 65.3mg79%Calcium 156mg16%Iron 2.8mg16% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 306
  • Calories from Fat 180
  • % Daily Value*
  • Fat 20g
  • 31%
  • Saturated Fat 12g
  • 75%
  • Cholesterol 63mg
  • 21%
  • Sodium 1323mg
  • 58%
  • Potassium 997mg
  • 28%
  • Carbohydrates 31g
  • 10%
  • Fiber 5g
  • 21%
  • Sugar 6g
  • 7%
  • Protein 5g
  • 10%
  • Vitamin A 21375IU
  • 428%
  • Vitamin C 65.3mg
  • 79%
  • Calcium 156mg
  • 16%
  • Iron 2.8mg
  • 16%
  • * Omit optional pistachios to make nut-free.
  • We recommend organic ingredients when feasible.