Butternut Squash Soup With Vegetable Stock

READY IN: 1hr 30mins
Recipe by christine.bennett

Adapted from Moosewood Restaurant recipe

Top Review by Sugar Rushay

The flavors were very good. I'm sure it would be superb if I had followed the recipe exactly. Crunched for time, I microwaved the squash for 15 minutes and sauteed the onion in olive oil on the stove top in a dutch oven at the same time. I added jar minced garlic to the onion mixture about 2 minutes before I added the now cooked squash. Used an immersion stick blender in the pot, added broth and spices and it was on the table within 30 minutes!

Ingredients Nutrition


  1. Preheat the oven to 400°F.
  2. Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places, and scoop out the seeds.
  3. Brush the cut surfaces with about a tablespoon of the olive oil.
  4. Put the garlic inside the squash cavities and place halves in the pan cut side down.
  5. Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover and bake for 50 minutes.
  6. Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
  7. When the squash is cooled enough to handle, scoop out the flesh.
  8. Squeeze the garlic cloves out of their skins and discard the skins.
  9. In batches in a blender, combine the baked vegetables, vegetable stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
  10. Pour the soup into a pot and heat gently.
  11. In a small skillet, melt the butter and saute the sage leaves until dark and curled.
  12. Garnish each bowl of soup with the sage leaves.

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