Recipes // Soups // Butternut Squash Soup

Butternut Squash Soup

  • 2 medium-to-large butternut squash, halved and seeded
  • 2-3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 2 tablespoons minced, fresh ginger
  • 1 tablespoon brown sugar
  • 2-3 chopped garlic cloves
  • 1 cinnamon stick
  • 5 cups chicken broth
  1. Oil a large baking sheet; bake squash, cut side down, for 1 hour at 375 F.
  2. Remove peel from squash and discard (use a small knife if that helps). Cut squash into chunks (about 1" by 1").
  3. In a large pot, heat oil and add onion, ginger, brown sugar, garlic, and cinnamon stick. Cover and cook 10 minutes, stirring occasionally, until onion is translucent.
  4. Add squash and chicken broth; bring to boil and then reduce heat and simmer another 10 minutes.
  5. Discard cinnamon stick.
  6. Add a few cups of your mixture to a blender and puree until a funnel appears at the top. Pour pureed soup into large bowl, add more mixture to blender, puree again, and so on. Serve with a little chopped parsley or creme fraiche, if desired.
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