Tomato Head's Butternut Squash Soup

READY IN: 40mins
Recipe by Danny Beason

WBIR & Tomato Head, great soup dish.

Top Review by Linky

I used 2Tablespoons of olive oil to saute the onions and garlic b/c a half cup seemed like way too much. My DH and I felt that the flavor was quite bland and I had to jazz it up with pepper and extra salt. I was tempted to use chicken broth instead of water but I wanted to try to stick to the recipe as written. I subbed half and half for the cream. I liked the flavor of the ginger. Made for My 3 Chefs.

Ingredients Nutrition

  • 12 cup oil
  • 34 cup onion, chopped
  • 4 cloves garlic, chopped
  • 1 small butternut squash, peeled seeded and chopped (about 4 cups)
  • 4 cups water
  • 1 tablespoon ginger, grated
  • 1 teaspoon salt
  • 12 cup heavy cream


  1. Heat oil in a medium pot over medium heat.
  2. Add onions and saute until translucent, add garlic and squash and saute 1 minute.
  3. Add water and ginger, increase heat to high and bring to a boil.
  4. Reduce heat to low, simmer covered for 30 minutes or until squash is soft, remove from heat, add salt and heavy cream.
  5. If using tradional blender allow soup to cool, blend and reheat before serving.
  6. If using an immersion blender, blend soup and serve.

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