Butternut Squash Soup

November 9, 2018


Happy Fall. Happy (Almost) Thanksgiving!


I've heard you all and I'm trying to add more posts with recipes.  So, as promised, here is another no-fail recipe for Thanksgiving or anytime you want some delicious soup.  It's pretty filling on it's own with the rich roasted squash but also yummy as a cup with a grilled cheese sandwich or as an appetizer. That's how I'm pitching it to you now.  Give everyone a cup of this while they're waiting for the turkey to come out. It will free you to work at your own pace in the kitchen.  


Great thing here is you can make this soup a couple days ahead which is always helpful. I roasted the squash one day, made the soup the next, and served it that night. I'll keep it for a couple more days.  Even better, this freezes really well.


This a riff off of an old recipe from Chef Bradley Ogden.



















Here we go:


2 lbs Butternut squash


2 TBSP olive oil

1 medium onion, diced

1 medium apple, diced

1 TBSP fresh sage, chopped

1 dash nutmeg


6 cups chicken or vegetable broth

salt and pepper to taste


Drizzle: (optional--but really pretty!)

2 TBSP Sour cream or creme fraiche

2 tsp half and half

dash nutmeg


Walnuts and chopped sage for garnish (optional)



If you're using a whole squash, cut it in half, brush with olive oil and place cut side down on baking sheet. Bake at 425 for about an hour or until soft when pierced.  If you use cubed squash from the market, which is FINE, make sure the cubes are of similar size, toss with olive oil and salt and bake at 425 for about 20-30 minutes. They should be roasted and light brown, but not burned.  Shake them once or twice during cooking.

While the squash is roasting, sauté the onion in the olive oil for a few minutes until it starts to wilt and become translucent.  Add chopped apple and sage. Cook for a few more minutes.  Add broth and bring to a boil. You will need to scoop out the squash from the skin if you cooked it whole.  Otherwise, drop your cubes into the broth and simmer for five minutes.  Puree in batches in blender till very smooth (I actually use the smoothie setting on my Blendec blender.) 


Return to pot and over low heat until just a simmer. Give a squeeze of lemon to the pot and salt and pepper to taste. Ladle into bowls and drizzle your cream mixture (or you could do a yummy olive oil for non-dairy).  I like to garnish with toasted walnuts and crispy fresh sage.









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