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Butternut Squash Soup

This is similar to the Butternut Squash and Apple Cider Soup, but with more natural flavours:

  • two butternut squash, peeled and cut until you’re tired of cutting
  • 2-4 apples (this varies the sweetness), peeled, cored and sliced
  • 2 onions, quartered
  • 1 tsp ¼ tsp cayenne pepper, or to taste
  • Box of low sodium/fat free chicken or veggie stock
  1. Place the veggies on a sprayed jelly-roll pan or cookie sheet. Sprinkle with cayenne and toss to coat
  2. Roast for 45 min at 400F, turning occasionally
  3. Place the veggies in a food processor and puree.
  4. Add to a pot and stir in stock. Heat through and serve

Note from Kerry: If you put olive oil on your hands while chopping the squash they will get less orange.  I prefer vegetable stock to puree but chicken stock is usually cheaper and easier to find.  I use the 4 apples but use at least a teaspoon of pepper.  It purees easier in the food processor/blender with some of the stock.  I end up doing batches in the blender with the vegetables and the stock so that all of the stock is added in the blender versus the pot.

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This entry was posted on Thursday, April 9th, 2009 at 10:31 am and is filed under Soups & Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Butternut Squash Soup”

  1. Pete Says:
    October 19th, 2009 at 11:52 am

    This is very easy to make with great results. We had the soup with both my family and my wife’s family on consecutive days on Thanksgiving weekend. A big success at both events, although I think it tasted a little more awesome on the second day.

    I only used 1/2 a teaspoon of cayene and it was hot enough for most.

    thanks for the recipe Brooke

  2. admin Says:
    January 15th, 2011 at 12:57 pm

    Kerry recommends adding 1 sweet potato to the mix when roasting. It adds a stronger texture and flavour to the soup.

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