Butternut Squash Soup

15 Reviews / 4.7 Average
Adapted from Joy of Cooking, this recipe has been a favorite of ours for over a decade. Both of our kids love it too, which is always a bonus, and fall is of course the perfect time of year to cook with winter squash since it's currently so fresh and readily available (at least here in North Carolina). I highly recommend topping it with crushed pistachios and fresh sage to really elevate the flavor.
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I am personally trying to get better at using foods when they are in season and preserving them for later in the year, and this soup freezes beautifully so it is worth it to double or triple the recipe.

This dish would also be a great starter for all those upcoming holiday dinners. One year my husband and I outdid ourselves by serving this soup in a scooped out acorn squash “bowl.” That was long before kids (and food blogs) when we had a little more time on our hands, but it sure was fun to “wow” our guests back in our adventurous days in the kitchen. No matter what you decide to do with this dish though I assure you that you can’t go wrong because it is delish!

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101 thoughts on “Butternut Squash Soup”

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  1. I started making this soup when I read it on here several years ago, and while I’m making it for Thanksgiving this year, I wanted to share my twist. When I scoop out the pulp, I separate the seeds and roast them with sage or whatever spices. I use them to top the soup for crunch instead of the pistachios.

  2. 5 stars
    This was so delicious! How come I’d never tried butternut squash before? I’m going to cook it again soon. Thanks for this recipe!