Butternut Squash Soup

I don't remember where I first got this recipe to give them credit but I've made it so often and made my own adjustments to the point that I pretty much wing it now!

Cook up your butternut squash the best way you know how.  I line deep baking dishes with foil, put cut squash cut side down.  Cook until softened enough to scrape out!


I generally use approx a 2:1 ratio of squash to chicken stock, so if I end p with about 6 cups of squash once I scrape it out, I'll use 3 or 4 cups of broth.  I put the two together in a large pot and cook a little longer, so the squash takes up some of the broth.

Then, I puree the two (broth and squash) together in a blender. Careful in this step, if it is still hot, steam bubbles with cause the soup to "pop" in the blender, allow the air to escape! If it is still too much like a baby food consistency, add more broth.

I pour everything back in the pot, and add my spices.  I like a LOT of ginger, a good helping of nutmeg, a little salt and pepper, and a tiny bit of chili powder (Spice Islands, of course!) Obviously these can be adjusted to taste.

What makes this soup so rich and delicious is the last step, adding in heavy cream.  I usually use about 1/4 of a cup, and get out the immersion blender to whip it in.  (and look at the neat design it makes!)


This soup freezes well, we make a lot of it so we can defrost and have it throughout the winter!  It's delicious with crusty bread or as an appetizer, and even with the cream added, the soup is very low in calories.

Recently we also discovered that if you mix in shredded chicken and Harissa (a spicy peppery paste my husband made... recipe coming soon) or some other spicy sauce, it is not only amazingly tasty, but turns this appetizer or side dish into a whole meal in itself!