Friday, June 11, 2010

Butternut Squash Soup

This is a delicious, creamy soup. It is thick enough that you could even serve it in bread bowls or a small loaf of bread.

1 large butternut squash, roasted and pureed in blender (we used 4 cups of squash puree we had in the freezer)
4-6 strips bacon
1 small onion, diced
1 tablespoon minced or grated fresh ginger
1 green apple, peeled, cored, and chopped
4 cups chicken broth
Chopped chives and sour cream for serving, if desired

Heat a large pot over medium heat. Add the bacon and cook until crispy, 5 to 7 minutes. Transfer to a plate and reserve. Add the onion and ginger to the hot pot and cook until the onion is translucent (but not browned), about 3 minutes. Add the apple and cook until soft, another 3 minutes or so. Add pureed squash. Puree mixture in blender, adding some broth. Process until very smooth and return to the pot. Stir in the remaining broth and bring to a simmer. Season with salt, pepper, and a touch of nutmeg. Garnish with crumbled bacon, chives, and sour cream if desired.


  1. Does the soup taste like butternut squash or much much better? Kendra should like this soup as she loves butternut squash!

  2. I have some butternut squash in the freezer! Thanks for the idea of how much puree to use.

  3. The soup definitely has a butternut squash flavor--but the ginger, apple, and onion round out the flavors perfectly. I know I've posted squash soup recipes before, and every one I've tried has it's own unique flavor.