Butternut Squash Soup

Squash is not one of my favorite foods, so depending on how it is prepared is pretty important!!

And being the picky eater that I am….. I never had butternut squash. Ever!

So I thought I would start with soup, I began by looking at recipes to see how other folks were cooking it and what I found was pretty similar. The star of the soup is the butternut squash of course, but there is also chicken broth, cream, apples and some spices. How hard could it be!!


I decided to roast the squash first. I coated 3 cups of butternut chunks with olive oil and then salt and pepper. Popped them on a foil lined cookie sheet and in the oven they went. They didn’t roast as well as I had hoped but they did get tender quickly.

While the squash was in the oven, I diced a small onion and cooked that in the soup pot with olive oil. When the squash was done I added that to the pot too. Sautéed them for a few minutes then added chicken broth, a little more salt and pepper and some onion powder. Brought the soup to a simmer and cooked the squash until it was completely tender.


Then out came the immersion blender and I pureed until completely smooth and creamy. I added half and half. A few dashes of nutmeg and then did a taste test.

Not bad but it needed something else, it still tasted pretty bland to me but I’m sure lots of you would like it; I just need my squash to have a taste that grabs me!

So, I noticed that a lot of recipes used apples. I cheated and added some of my homemade applesauce! My applesauce has lots of flavor with cinnamon, cloves, nutmeg and allspice.

I quickly cooked a few carrots and when they were tender I added them to the soup pot along with half of a roasted red pepper (jarred). If I would have had any chipotle peppers I would have added a half of one to the soup as well, I just love that smoky, hot taste in some of my cream soups. I ran the immersion blender through the soup again.


I added a bay leaf, a few sprigs of thyme, and a little bit of brown sugar, left it simmer for about 15-20 minutes.

While the soup was finishing up I made a few homemade croutons from some bread in the freezer.

All in all the soup wasn’t too bad, definitely not a favorite of mine but I think it’s worth sharing for sure!


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