Butternut Squash Soup

Butternut Squash Soup

Making Squash Soup was a first for our family and it got mixed reviews. I think the taste is for a more mature palette. The adults, teen and tween really liked it, but the younger ones’ were less enthusiastic.  It could just be that it was unfamiliar, though.  This isn’t the last of the squash, so they may get another chance!

Butternut Squash Soup
Most squash soups tend to be rather uniform in appearance.  This variation has beautiful flecks of herbs and a heady aroma to go with them.  I tend to use herbs in all of my savory dishes.  I steer away from hot spices, but I love flavor.

Butternut Squash Soup
  • 3 pounds of butternut squash, halved & seeded
  • 2 medium unpeeled onions
  • 1 garlic bulb
  • olive oil
  • 2 tsp dried thyme
  • 1 can chicken broth
  • 1 can evaporated milk
  • 1 Tbsp dried parsley
  • salt & pepper to taste
  1. Peel squash and cut squash into large pieces.
  2. Trim onions and garlic.
  3. Place cut side up on baking pan.
  4. Brush with oil; cover tightly with foil and bake 350 degrees for 1½ to 2 hours
  5. ( I found that the squash was done at 1½ hours, but the onion & garlic needed the extra ½ hour).
  6. Uncover and let rest until cool enough to handle.
  7. Remove peel onions and squeeze soft garlic from skins.
  8. Combine veggies, broth and milk.
  9. Puree in small batches in a food processor ( I actually used my immersion blender instead – it worked fine) until smooth.
  10. Transfer to a large saucepan.
  11. Add herbs and season.


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