Sara: This is a simple and very forgiving recipe. It can be made rich and creamy or light and healthy. Roasting the squash brings out its true taste.
Main Ingredients:
Butternut squash: 4 Baby Butternut squash or 1 large ( about 6 cups)
Chicken bouillon : 5 cubes or single packages
Onion: 1 medium
Olive Oil: 1 tbsp
Cream: 1/2 cup*
Water: 4 cups**
Salt
Pepper
Nutmeg: (optional)
Parsley: to garnish (optional)
Garlic toast : (optional)
Directions:
1. Wash and cut the butternut squash(s) in half
2. Roast the butternut squash(s) cut side down on a sheet in the oven for about 45 minutes at 350 degrees F. Then scoop out the prepared squash.
3. In a large saucepan, Slice and saute the onion in olive until tender. Add squash, water, bouillon, nutmeg, salt and pepper.
4. Bring to boil and cook for 30 minutes or until squash is tender.
5. Puree squash mixture in a blender batches until smooth and then return to saucepan.
6. Before serving, add cream and heat through. Do not allow to boil.
7. Garnish with parsley and serve with garlic toast.
* : The amount of cream in this recipe depends on how rich you prefer your soup. Taste the soup before adding the whole amount. Cream can also be substituted with milk for a healthier recipe.
**: This portion can also be easily changed depending on how thick or runny your prefer your soup.
Published on May 14, 2008 Last edited on March 11, 2009
I was pleasantly surprised, it's different and delicious, thank you Sara!
Bobby, Guest from: Victoria, Canada
2008 Nov 17
great soup! Very tasty, my first ever having butternut squash soup! I will be keeping this recipe for future use!! Thanks! Bobby
Joan H, Guest
2008 Nov 26
I made this recipe and added minced garlic to it. It just doesn't seem right to not have garlic in it. It give it a wonderful rich flavour. When using the whole butternut squash I would likely add about 3-4cloves of garlic. Deeelicious!
Navid, Guest from: Vancouver
2008 Nov 28
Love it
Jess, Guest
2008 Dec 05
i made this recipe and roasted red peppers and garlic as well and blended it all together. it was fantastic :)
Lois, Guest
2008 Dec 22
I roasted a head of garlic to add to squash. When I was sauteeing the onion I added 1 tsp. curry powder for the last 30 seconds. I used coconut milk instead of cream becasue of a dairy allergy. Fabulous!
Yuri, Guest from: London, Canada
2009 Jan 03
What temperature should the oven be at?
Theresa, Guest
2009 Jan 23
Thank you Sara that was so easy and fun especially when you have three little ones to worry about...God Bless and keep them coming:)
I've never made ANY soup before, but I've just bought some acorn squash on sale and am going to substitute the butternut for that. Any comments?
Julia, Guest from: Kelowna, BC
2009 Aug 18
Was he 5 bouillon cubes a typo? It sounded like way too much to me, but I thought I would follow the recipe the first time. It was so salty that we couldn't eat it. I think I will try it again with zero cubes.
Camille, Guest
2009 Aug 24
So good, my family slurped this up. My only changed was that I sauteed the onions in butter instead of olive oil. ;)
Brad In Canada, Guest from: Orillia
2009 Oct 07
You didn't show number of servings. I need enough for 10 so will double the recipe.
Meghan, Guest from: Alberta
2009 Oct 13
So good. Even my husband who doesn't like anything liked it.
Rebecca W, Guest from: Canada
2009 Oct 18
Did you provide receipe for the cream?
Sam, Guest from: Ontario
2009 Oct 18
I have yet to make this dish, but I was just wondering about the bouillon. The 5 cubes is correct? Please let me know soon! I'm planning on making this dish within the next week for a dinner party :)
Marylou, Guest from: Burlington Ontario
2009 Oct 24
Am about to make this soup - many favorable comments. Someone asked if acorn squash could be used instead of butternut - any comment on that?
Lerina, Guest
2009 Oct 29
it is so so bad i threw up dont make it i beg you dont make!!!!!!
