Basic Butternut Squash Soup

Now that we have our delicious chicken stock, lets use it. This time of year with Thanksgiving approaching, nothing can be better then a delicious butternut squash soup. This is one of the very first things I learned to cook. I used to be one of those people who couldn’t make instant brownies, so that will tell you just how easy this recipe is!

Butternut Squash Soup. Originally uploaded Flickr user ImeldaNZ

Roasted Butternut Squash Soup


  • 1 large butternut squash or 2 small ones
  • 2 tablespoons butter
  • 2-4 Tbs cut maple syrup
  • 2-4 Tbs brown sugar
  • 2 onions
  • 4-6 cups chicken or vegetable stock
  • 2 cups potatoes, peeled and cut into 2″ cubes (approx. you don’t need to pull out the ruler)
  • 1/2 tsp paprika
  • 1 tsp curry powder
  • 1-2 Tbs minced ginger depending on your preference
  • 1 can coconut milk
  • salt and pepper to taste

I begin my soup with roasting the squash. This caramelizes the sugars in the squash and helps heighten the flavor. To roast:

Squash with seeds removed ready for butter, sugar and syrup. Found on Flickr.

Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds in both sides. Place squash on a cookie tray flesh side up. Using a fork, pierce the squash multiple times throughout flesh. Place a Tbs of butter in the scooped out area of each squash along with 1-2 Tbs of maple syrup and brown sugar. Place in oven and let roast for about an 30 minutes to an hour or until flesh is tender and is easily pierced with a fork. The time will depend on how big your squash is. When the squash is done, take out of oven and allow to cool.

In a large soup pot, saute onions until clear. Add ginger, curry, and paprika and saute for a couple more minutes to infuse flavors. Add potatoes and chicken stock, bring to a boil and then bring down to a simmer. The amount of stock depends on the amount of squash you have as well as how thick you want your soup. If you want it thicker add less, if you want it to be more soupy add more.

Allow to cook for 15 minutes or so until the potatoes are soft. Using a spoon, scoop butternut squash out of skin and slop into the soup and add the coconut milk. Cook for 10 more minutes. Using an immersion blender, a food processor or even a regular blender puree soup until smooth.

Look at this amazingly decorative garnish made by adding a thick cream in a spiral. Using a knife drag outward from
the center in different directions. Roasted Butternut Squash Soup uploaded by Flickr user Bigbabe715.

Taste your soup and season with salt and pepper accordingly. Taste again and feel free to add more brown sugar and maple syrup to flavor. You can also add more paprika or curry to spice it up. Garnish with sour cream or heavy cream as pictured above and something green like parsley or chives.

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