Butternut Squash Soup

The first time I attempted to cook with butternut squash, I ended up buying a Kabocha squash aka Japanese pumpkin instead to make my Creamy Kabocha Squash Risotto.  The squash table always confuses me at the grocery store… but recently I was finally able to correctly identify a butternut squash and decided to tackle making a butternut squash soup.

I always look forward to the autumn season, especially because winter squash dishes will start to appear on the menu at most restaurants.  I was delighted to learn how simple it was to make a creamy butternut squash soup at home.  Most recipes call for a medium-sized squash, but somehow I never seem to be able to locate that “just right size.”  But luckily, since I had such a large squash, I was able to make several batches and play around with different flavors.  So far, the combination below is my favorite!  The best part of this soup is how easy it is to tweak the seasoning.  I think the natural flavor of the butternut squash is already amazing, but I do love adding some pizazz to it with ginger, curry powder, nutmeg, and some cayenne pepper for heat.  Lastly, a spoonful of sour cream just ups the ante!

Butternut Squash Soup

Yields: 4 servings


  • 1 medium (2-3 lb) butternut squash
  • 2 T butter
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 inch piece fresh ginger, chopped (approx 2 T)
  • 1 tsp curry powder
  • 4 C chicken stock
  • 1/4 C orange juice
  • Seasoning to taste: salt, black ground pepper, nutmeg, cayenne pepper
  • Optional garnish: sour cream and chives


Peel, seed, and cube the squash.  Don’t throw away the seeds — save them to make a quick and yummy snack: Roasted Squash Seeds!

Melt butter in a large saucepan over medium heat.  Cook onion until fragrant, about 2 minutes.  Add ginger, garlic, and curry powder; cook, stirring occasionally, until fragrant, 6 to 8 minutes.  Stir in the cubed squash.

Add the stock and bring to a boil. Lower heat to a simmer and cook until squash is tender, about 15 to 20 minutes.

Transfer the soup to a blender, and purée soup until smooth.  You may have to blend the soup in two batches.  I used my mom’s super powerful juicer that puréed the soup to creamy perfection!

Return to the pot and stir in the orange juice.  Season with salt, pepper, nutmeg, and cayenne pepper.

Serving suggestion: add a dollop of sour cream and sprinkle with chives for a beautiful garnish — plus makes the soup even creamier!

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  1. […] recently made some Butternut Squash Soup to kick off the autumn menu, and decided to roast the leftover squash with a flavorful fennel and […]

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