Butternut Squash Soup



  • 1 medium to large Butternut squash
  • 3 tbsp butter or oil
  • 2 large leeks, white part only, chopped
  • 4 tsps minced peeled fresh ginger
  • 6 cups chicken or vegetable stock or broth
  • 1 ½ tsp salt
  • Chopped parsley or cilantro



Step 1:

  • Bake Butternut squash in oven:
    • Cut squash in half, remove seeds
    • Place face up in a pan with ¼ inch water
    • Cover with foil and bake at 375˚ for 45-60 minutes, till done
    • You should have about 3 ½ pounds of cooked squash when done


Step 2:

  • In a soup pot over low-medium heat, add butter or oil
  • Add and cook leeks and ginger, until leeks are tender but not browned (5-10 minutes)


Step 3:

  • Scrape the cooled squash flesh from the skin and add it to the leeks and ginger
  • Add 4 cups of the stock
  • Bring to a simmer and cook for 20 minutes, stirring and breaking up the squash


Step 4:

  • Using a hand blender or regular blender, puree the soup until smooth
  • Once blended, stir in remaining 2 cups of stock and salt
  • Heat through then serve garnished with parsley or cilantro
Post by Lynne_Loiselle

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