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    You are in: Home / Recipes / Butternut Squash Soup Recipe
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    Butternut Squash Soup

    Butternut Squash Soup. Photo by -Sylvie-

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    caetb's Note:

    This is a great warming winter meal with some crusty bread. The fresh ginger gives it a nice spicy kick.

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    Units: US | Metric


    1. 1
      Preheat oven to 450.
    2. 2
      Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
    3. 3
      Roast the squash for 40-45 minutes or until it is very tender.
    4. 4
      Allow squash to cool.
    5. 5
      While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
    6. 6
      Add the broth, cover and simmer for 10 minutes.
    7. 7
      Scoop the cooled squash from the skin.
    8. 8
      Place half the squash and half the broth in a blender, puree until smooth.
    9. 9
      Repeat with the other half of the squash and broth.
    10. 10
      If needed, add water to achieve the desired consistency.
    11. 11
      Return the soup to the sauce pan and reheat.
    12. 12
      Salt and pepper to taste.
    13. 13
      If desired, garnish each serving with a spoonful of sour cream.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on January 17, 2003

      For an even easier way to cook the squash, slice it in half lengthwise and place in a plastic bag, seeds and all, and cook in the microwave. Cooking time depends on the microwave itself. I'd say 10-15 minutes. When soft, remove the seeds with a spoon, then scoop out the squash. Fast, clean, and easy. The soup sounds delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2009


      I'm giving this a 5 even though I made several changes to suit our tastes. I am sure it is perfect exactly as is for people who like food a tad on the bland side. I added grated fresh nutmeg, more ginger (probably twice as much), black pepper, a little sherry, 2 T of finely minced crystalized ginger and a little lemon grass. My husband added some Louisiana red pepper sauce to his. This is a good, basic recipe that can be adapted to suit any taste. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2014


      I grow butternut every year and enjoy the squash all fall and winter. The ginger compliments the squash well and provides for a really nice soup. I added more ginger than specified to kick up the spice a bit. I gave it five stars but this comes with a disclaimer: this is the best way I've ever made butternut. If I compared this with other soups, I'd give it 3 or 4 stars. It's good, but certainly doesn't beat the classics.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Squash Soup

    Serving Size: 1 (301 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 315.6
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 3.7 g
    Cholesterol 15.2 mg
    Sodium 74.7 mg
    Total Carbohydrate 67.8 g
    Dietary Fiber 11.6 g
    Sugars 14.7 g
    Protein 6.1 g

    The following items or measurements are not included:

    vegetable broth

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