Total Time
Prep 0 mins
Cook 55 mins

This came from Gourmet Magazine. I had Butternut Squash Soup for the 1st time ever on one of my fishing trips. Surprizingly, I loved it so came home and found this recipe. Now my guess is that if a 2 year little boy loves it, it is probably a winner. Whenever I try new recipes I share with my neighbors. Ryan, the little boy across the street loved it.

Ingredients Nutrition

  • 1 medium butternut squash (about 2 1/4 pounds)
  • nonstick vegetable oil cooking spray
  • 1 medium onion, chopped (about 1 cup)
  • 14.79 ml freshly grated gingerroot (optional)
  • 44.37 ml unsalted butter
  • 709.77 ml chicken broth
  • 236.59-473.18 ml water, as needed
  • salt and pepper
  • sour cream (to garnish)


  1. Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.
Most Helpful

Great recipe! Finished by blending in Vitamix! Saved time by cooking squash in microwave, also used ginger spice rather than fresh ginger root .

Michele B. March 21, 2014

Delicious. Didn't have enough chicken broth; however had left over chicken, drained some of the drippings and mixed with water to equal little less than cup. Will make it again,

Luvof P. March 11, 2014

I'm sitting down to eat this soup for lunch. I had a 1/2 of a butternut squash left over from another recipe, couldn't let it go to waste! I halved the recipe, used a small carrot to make up the rest of the squash, used some frozen left over chicken stock and oulla! delish! I'm on a "kitchen cleanse" using up as many left overs in my cupboard and freezer:) I've put it on my blog as well:

Bernbaby February 18, 2011