Butternut Squash Soup

Squash Soup is something I try to make at least once each fall. My kids have gotten used to the fact that there will be a different soup each week once the temperatures start cooling off. When this one appears, I get mixed looks of delight and angst. However, for the gluten eaters, I simply whip up a batch of garlic bread and they are happy to dip the bread into their bowls. For me, I like it plain. It’s a lighter soup, so I feel no guilt over having seconds.

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. Squash is such a thick vegetable that you need no thickener. If you like the soup a bit more thick, add less broth.

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Butternut Squash Soup
  • 3 pounds of butternut squash, halved & seeded
  • 2 medium unpeeled onions
  • 1 garlic bulb
  • olive oil
  • 2 tsp dried thyme
  • 1 14 oz can chicken broth
  • 1 12 oz 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 and slice.
  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 is often done at 1½ hours).
  6. Uncover and let rest until cool enough to handle.
  7. Combine veggies, broth and milk.
  8. Puree in small batches in a food processor ( I actually used my immersion blender instead - it worked fine) until smooth.
  9. Transfer to a large saucepan.
  10. Add herbs and season.


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