Butternut Squash Soup

This takes about an hour + to make, and provides 8-10 servings.

Preparation Step #1
  • 5 chicken boulion cubes
  • 1 Butternut Squash (2-2.5 lbs.)
  • 1 medium onion
  • 4-5 small carrots
  • small (or portion) fresh ginger root
  • 1 celery stalk (optional)
  • Start the boulion to dissolving. Our largest glass measuring cup is only 4 cups, so we fill that with all 5 cubes. (We will add an extra cup of water later.)
  • Peal the butternut squash as you would peal a potato. (Or pre-bake slightly to soften.) Cut open and clean inside (I recommend a grapefruit spoon). Cut into 1 inch or so cubes.
  • Dice onion - I look for about 1 cup of onion
  • Dice carrots
  • Dice celery
  • Peal ginger root (like a potato)
Cooking Step #1
  • 2 T butter
  • diced onions
  • diced carrots
  • diced celery (optional)
  1. Melt butter in a large dutch oven.
  2. Add other items and stir occassionally.
  3. Cook until tender (about 5 minutes).
Preparation Step #2
  • fresh ginger root
  • 4-6 cloves garlic

While the onions are cooking, dice ginger to make 1-2 teaspoons, and garlic to make 1-2 tablespoons.

Cooking Step #2
  • diced ginger
  • diced garlic

Add the ginger and garlic, and cook to flavor (about 30 seconds)

Cooking Step #3
  • cubed squash
  • 5 cups chicken broth
  • 1/2 cup white (cooking) wine
  • 1 t cinnamon
  • up to 1/2 t black pepper

Add the listed ingredients and cook until the squash is very tender (about 30 minutes)

Preparation Step #3
  • fresh ginger root

While the squash is cooking, dice ginger to make another 1-2 teaspoons.

  • diced ginger root
  1. Once the squash is soft, remove from heat and allow to cool for a few minutes.
  2. Add the ginger.
  3. Process through blender to puree (small portion at a time).
Cooking Step #4
  • 1/2 - 3/4 Cup cream
    (or evaporated milk to reduce calories)
  • 2 t lime juice

Add the listed ingredients and simmer.


Last updated: 4 November 2012
© Richard Ogg, 2000-2024