My favorite family recipes

Butternut Squash Soup September 22, 2012

Filed under: Uncategorized — cablefamilycooks @ 3:26 pm

Ryan and I went to the farmers market today.  They had all kinds of great vegetables there!  We bought a butternut squash and I knew right away what I was going to do with it… I was going to make butternut squash soup!  I’ve always wanted to make it, so I figured today (a cold, fall day) would be the perfect day to try it.  I took a few different recipes and combined them to make this delicious soup.


Butternut Squash Soup

1 medium sized butternut squash

3 T. butter

1/2 onion, chopped

2 cloves garlic, chopped

5 1/2 cups (or 45 ounces) chicken broth

1 medium carrot, chopped

2 medium potatoes, cubed

1/4 tsp. allspice

1/4 tsp. ginger

1/8 tsp. nutmeg

salt and pepper to taste

1 cup milk

2 oz. cream cheese


-Preheat the oven to 350 degrees.

-Cut the squash in half.  Drizzle olive oil over the squash.  Sprinkle salt and pepper over it.

-Place squash face-down on a baking sheet.  Bake for 50 minutes or until tender enough to poke with a toothpick.

-Meanwhile, melt butter in a large pot.

-Add onion and garlic.  Saute until tender.

-Pour the chicken broth into the pot.  Add potatoes and carrots.  Bring to a boil.

-Cook for 20 minutes, or until vegetables are tender.

-Add squash and mash with the potatoes until the chunks are small.

-Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.

-Season soup with the allspice, ginger, nutmeg, salt, and pepper.

-Stir in the milk and cream cheese.

-Heat through but do not boil.

-Ladle into bowl and enjoy!





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