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Family Dinner: Butternut Squash Soup | by Andy Ciordia
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Family Dinner: Butternut Squash Soup

The general recipe was given to me by our good friend Lell. I modified for this meal by adding apples, cinnamon sticks, a little clove, sugar, and vanilla yogurt.


The basic recipe is as follows (straight from Lell):


Butternut squash soup:

1 or 2 butternut squash (cut in one inch chunks)

1 onion (diced)

chicken stock (enough for soup)

fresh ginger (peeled, sliced in large chunks)


heavy cream (1/4-1/2 cup)

salt and pepper to taste


Peel 1-2 squash with a veggie peeler, split in half and remove seeds

Cut into manageable squares.

Saute 1 onion in olive oil

Add squash and stir around

Add peeled fresh ginger

Add garlic and stir for a few minutes


Add stock and bring to a boil, lower to simmer and cook until squash is tender

Add salt and pepper to taste.


Puree with stick blender or in batches in the blender

Add heavy cream until you have a taste and consitency you like. Serve hot or cold.


I have made this w/ buttermilk instead of cream... have sometimes added sour cream at the end. Really good with chopped peanuts and a bit of hot chili on top.. also stellar with toasted pecans...


The ginger is a good starting point, caramelizing the onions is a great savory step if you have the time. But the basic soup is fast, simple and very tasty.

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Taken on November 19, 2006