Butternut Squash Soup

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READY IN: 2hrs
Recipe by Ex-Pat Mama

I've made this with all kinds of squashes and pumpkins. But the original recipe in Joy of Cooking calls for Butternut squash.

Ingredients Nutrition


  1. Early in the day: Cut the squash in half. Bake in a shallow pan with cut sides up at 375 F for about an hour until the flesh is soft. Allow to cool.
  2. Heat the oil in a large stock pot. Add the leeks, carrots and ginger. Cook until soft but not brown, about 7 minutes.
  3. Scrape the cooled squash flesh from the skin and add to the leek mixture.
  4. Add 8 cups chicken (or vegetable) broth. Bring to a boil, turn the heat down and simmer for 20 minutes. Puree the soup with a hand blender, or remove to a food processor. Add in 2 additional cups of broth, the tofu and the salt. Puree again and heat through.
  5. Serve with crusty bread.

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