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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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Butternut Squash Soup
Ingredients
- 1 butternut squash (or other winter squash)
- 3 tablespoons butter (unsalted)
- 2 leeks (white part only cleaned thoroughly and chopped (you could substitute one onion for the leeks if you prefer))
- 4 teaspoons ginger (fresh peeled and minced)
- 5 cups chicken broth (homemade stock is easy and highly recommended)
- ½ cup heavy whipping cream
- ¼ teaspoon salt (if using salted store-bought chicken broth then taste the soup before adding any salt)
- pistachios (chopped, and/or fresh sage (for garnish))
Instructions
- Heat the oven to 400 degrees F.
- Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet. If you line the baking sheet with foil or parchment paper the clean up will be easier.
- Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp and discard the skin.
- Note: This step can be done in advance.
- In a large soup pot over medium-low heat, melt the butter. Add the chopped leeks and ginger. Cook for 5 – 8 minutes until tender, but not browned.
- Add the squash pulp to the pot along with the 5 cups of chicken stock (I recommend homemade). Bring to a simmer and cook, stirring and breaking up the squash with the back of your spoon, for 10 – 15 minutes.
- Puree the soup either with a hand immersion blender or in a counter top blender. I highly recommend a hand immersion blender if you like to make soups because you’ll end up with a lot fewer dirty dishes.
- After the soup has been pureed, stir in the cream and salt (to taste).
- Ladle into soup bowls and serve warm topped with chopped sage and pistachios.
Refrigerate or freeze the leftovers.
Notes
- * Omit optional pistachios to make nut-free.
- We recommend organic ingredients when feasible.
Grace says
Hi! I once had a homemade butternut squash that was slightly sweet. It was so delicious. Do you think there is something I could add to this recipe to make it a little sweet?
Assistant to 100 Days (Amy) says
Hi Grace. You could try a bit of honey or maple syrup. ~Amy
Marisa says
Just tried this for the first time last night, and it was amazing! I had never made anything like this before (and had never cooked with ginger or leeks before), so I was super happy it turned out well. Thanks for the recipe!
juliana says
Wow! I just made this recipe and it is absolutely amazing!!! Thank you, thank you, thank you!!!
Crystal says
We made it with our leftovers ... I'm not sure how many cups of squash we had, but I weighed it and it was close to a pound of cooked squash. Whether or not that was correct - it turned out delish!! Thanks :)
Crystal says
Hey Lisa,
About how many cups of cooked butternut squash do you need for this? I have some leftover that we roasted this week and I thought this would be the perfect thing to do with it...but I'm not sure if I should half the recipe or not...
Thanks!
Assistant to 100 Days (Jill) says
Hi Crystal. I had read that a 1 lb. squash yields about 2 cups of cubed squash, so, for this recipe, that would equate to 6-8 cups of squash. Jill
Lydia Kitts says
Hey! We just made a variation of this and it was delicious. We subbed parsnips for leeks and added an apple and curry paste. It had a delicious earthy taste to it. Super Duper. Thanks!
Lydia and Justin Kitts
Kim says
I just spent all day working on this recipe (I had to make chicken stock first). First of all, I loved working around the house knowing that on a chilly fall day I would have a wonderful, homemade soup for dinner! It is FANTASTIC! I poured the leftovers into pint sized mason jars for an easy lunch. Thank you for sharing this amazing recipe!
Krista says
I made this today on our first weekend of cool weather here in Austin, TX! It was delish! At the very end I added a container of crab claw meat I had in my freezer I bought from a fisherman at our local farmers market .. Soooo good
Terry says
Hi Lisa, huge fan of your site and real food. I have a great soup that my kids actually eat. Check it out if you have time. I call it Autumn Soup but it is basically hamburger (totally budget friendly), carrots, potatoes, a can of crushed tomatoes, and beef broth... I add green beans and squash from my garden when available to add in more veggies but that is optional.
Simply but tasty and perfect for the change in temperature. Here is the recipe:
http://www.11magnolialane.com/2012/02/02/in-the-kitchen-at-magnolia-lane-meal-plan-and-weekly-shopping-list/
Crystal says
I made this soup over the weekend and it was delicious and easy. I used local New Zealand buttercup squash, coconut milk instead of cream and olive oil in place of the butter. Yummy!
Mindy says
I made this tonight and it was AMAZING! I have never made butternut squash soup and searched the internet to find a recipe because I had butternut squash from our CSA that I needed to use. I made the soup just as the recipe stated except I added a bit of garlic and celery with the leeks and ginger. I also used half cream, half coconut milk and added a bit of cumin and nutmeg at the end.
Amber says
I made this soup for my hubby because I don't like squash or ginger... but we both LOVED it! It has a bit of an exotic taste and I couldn't stop eating it. I really appreciate that have never tried a bad recipe from your site. It makes me willing to try crazy things that I know I hate, then surprises me with liking them :) Thank you!
Shanon says
We sub coconut milk in for milk all the time and we all love it!
Sara says
Hey! Somehow I just noticed that your recipes are printable now! Awesome! Thanks. :)
Amanda says
Just got done making this recipe and it tastes great. (My kids won't touch it, but they are picky little skinny boys anyway...) But I have a hard time with cooked veggies-- I love them at first bite, but about 10 or so bites into it, the taste gets "old" and I can't finish it. Then I'm hungry again about an hour later. Any suggestions?
100 Days of Real Food says
Hmmm...that is strange. Is that with all veggies?
Jean says
Just finished cooking two squash. The smaller one cooked faster, so I took it out and continued cooking the larger. Big mistake the juice left on the paper from the smaller squash burned and now the house stinks. My bf told me last night he doesn't like squash. I've never had squash, so this will be a test.
Jo says
Coconut milk instead of cream...
Kristina says
Made this last night... so yummy! I was pleasantly surprised that my husband and son (neither of them big fans of squash) both ate two bowls full. Because I didn't have cream, I decreased the amount of chicken broth and added 2 cups of milk. I'm sure the cream is better, but it was delicious anyway. Didn't have pistachios either, but would love to try that sometime. The fresh sage was good on top, and I tried parsley too. Thanks!
Kim L. says
I dehydrate my pumpkins & squash & then use them for years in soup. It is also very good for dogs, added to their food.
Kim M. says
Kelly, you specified heavy whipping cream in this recipe. I would have expected you to use heavy cream instead. Do you find that this soup needs the gums and stabilizers in whipping cream?
kelley says
I just made this soup and it was awesome! If anyone asks what fall tastes like, it tastes like this soup! Thanks for the great recipes. I love your website.
Laura says
I've just made this soup. We'll be having it for lunch tomorrow but I had to have a little taste...absolutely yummy! Perfect for these autumny days! Thanks for the recipe :-)
Sooz says
YUMMMMY!!! Followed recipe and then added the salt, some cumin, rosemary and curry! Delicioso!!
dee says
There is nothing like squash soup on a fall or winters day. My recipe is very similar, I add 2 cloves of chopped garlic, 1/2 tsp each of salt, nutmeg and cumin, fresh ground black pepper to taste, and 1 1/4 cup of corn kernels. Instead of the heavy cream I use Organic Soy Milk. I also like to use Cushaw squash when available.
Maggie says
Mmmmmm...I love fall because of all the delicious squashy soups out there. This looks divine!! I just discovered your blog recently and am loving it. What a great concept and SO much useful info. Thank you!!
To the commenter above, Grace , I think vegetable broth would be lovely in this soup! I put veggie broth in most things in lieu of chicken broth because I think it has more defined flavors.
Grace says
Does anyone think vegetable stock would be okay instead of chicken broth? My daughter is a vegetarian and won't eat anything that has chicken in it. Thanks!! Sounds so good!
100 Days of Real Food says
Absolutely!
Lanise says
Is there is an approximation of how much squash you used in cups? Also, would pumpkin work in place of squash? I still have a bunch of frozen pumpkin in the freezer from last year. Thanks.
100 Days of Real Food says
Pumpkin would definitely work as a substitute. As far as cups...I am guessing, but I think it's around 3 cups or so.
Sara says
Another great squash soup is Late Summer Soup (see Stonyfield's website). I made it last night and it was so good! I will have to try this recipe next week :) By the way, I always sprinkle sliced almonds on soups that have been pureed so I have some texture!
Dave says
Well said I couldn't concur a lot more Well Stated!
Irmine says
The way i usually do it i put water,cabbage, carrot,celery and some left over chicken or turkey or any other meat whatever you on hands .Try it you'll love it . I never use any chicken broth or stock and no whipped cream, no yorgut .
Rosemary Evergreen says
I make a butternut squash soup that is dairy-free. Saute onions and chopped, tart apples; add stock (I've used both vegetable and chicken) and squash. Season as desired - I usually go with cinnamon, allspice, and ginger.
Rebecca ~ Sweet Baby Yams says
Can't wait to try out this recipe. I think it might be time to buy a hand immersion blender.
Michelle @ Turning Over a New Leaf says
Ooh! This looks good! Reminds me a lot of Angela's (Ohsheglows.com) Carrot-Apple-Ginger soup. :)
Tiffany says
I love making Butternut Squash Soup!
I use:
Potatoes, celery, carrots, onions and butter and brown those all together with the squash for about 10 minutes then add enough chicken broth to cover. I let it simmer for about 45 minutes and then puree and season with garlic salt and pepper.
I will be trying this version as well!
Thanks!
bdaiss says
Mmmm! We love squash soup at our house as well. Or at least the adults do. Not sure the kids have had it in recent memory. Will definitely have to put this on the menu!
Orch says
Does this recipe end up savory or sweet?
100 Days of Real Food says
It's funny you should ask because according to my husband it is "savory" and according to my grandmother it is "sweet." I think it depends on the squash!
Liz says
I was in dinner panic mode last night and made something very similar, but I used different spices and didn't add the cream. Also used olive oil instead of the butter. I didn't have a squash on hand, so pulled out some aready cooked pureed squash from the freezer. While is was cooking, browned up some homemade whole wheat bread in a cast iron pan, and dinner in 15 minutes. I"m eating some right now, and it's even better then next day.
Rachel says
I just made this last night out of Joy of Cooking. So tasty!
Lyndsay says
This sounds wonderful! Anyone have any substitution suggestions for the dairy ingredients?
Nicole says
I put yogurt in mine instead of whipping cream. Don't know if that works for you instead of cream. I also add apples for a sweet hint to it.
Cheri Mega says
Homemade almond milk is rich and creamy and easy to make. Just use about 1/2 c. almonds to 6 or 8 c. water and blend on high. I use a vitamix. Soaking the almonds overnight is reccommended but I've done it without soaking also. Some people strain it, but I don't bother(more fiber). You can also blend in a 2 or 3 dates to sweeten it, if you like.
Dana says
My son is allergic to milk products and nut products so for the butter I would use olive oil (that is what I always use if something calls for butter to saute with) and rather than the cream I would use rice milk (I have never used almond because he is not allowed to have it due to allergies). He drinks soy but I have found that the plain soy is not as tasty in savory dishes like this as the rice milk is. I make a homemade "cream of mushroom" soup subbing the butter and cream for olive oil and rice milk and it tastes great. I was actually surprised as I am much more a fan of butter and cream but I do what I can for my little guy. :)
shirley says
Thank you for the recipe. I just so happen to have a butternut squash in my fridge so may give this a try.