Tuesday, November 13, 2012


 Update: I put a note at the end of the recipe about the amount of squash that you need to buy in order to double this recipe.

 I did it!  I did it all by myself!  I changed my URL over successfully!  Of course I followed the directions from Google; but I didn’t have to call anyone, I didn’t lose my blog, and I didn’t cry.  I am quite pleased with myself y’all.

Enough about my technological triumphs and on to my culinary triumphs! (Nice segway, huh?)

I’ve been making this soup for about 15 years.  We love it so much that it has become a tradition for me to make it at least once during the fall and winter season.  I like to eat this soup just because, but I’ve made a big batch of it and served it with Virginia ham and rolls for Christmas dinner.  

Roasted Butternut Squash Soup is also terrific as an appetizer for Thanksgiving dinner; in fact, this is the kick off to my Thanksgiving menu!  Over the next couple of weeks I will be posting all kinds of delicious Thanksgiving recipes…stay tuned!

I actually roasted a large butternut squash (3 1/2 pounds) and used some of for Roasted Butternut Squash Soup, and some for Butternut Squash Raviolis (coming soon).  You could just peel all the vegetables and add them to the soup pot (I’ve done that too), but roasting the vegetables gives an added depth of flavor.  I like to add sweet potato to give the soup a smoother texture, and parsnip gives an interesting flavor to the soup.

If you want to get ahead of the game, make the soup now and freeze it, then just pull it out of the freezer on Thanksgiving and heat it up!

Here’s what you do.

Preheat the oven to 375 degrees.


This is butternut squash.

Cut the butternut squash in half, and scoop out the seeds.

Place the squash on a sheet pan cut side up. 

Drizzle a little olive oil over the squash, season with salt and pepper.

Pour a cup of water in the bottom of the pan.

Roast the squash for about 20 minutes.

While the squash is roasting peel and dice the sweet potato, parsnip…


…onion and garlic.

I’m not sure why I don’t have photos of this but, toss the sweet potato and parsnip with olive oil, salt and pepper.   

After the squash has roasted for 20 minutes, add the sweet potatoes and parsnip the same pan as the squash (you know I’m not big on dishses) in a single layer.  Roast in the oven for another 25 minutes, or until the vegetables are tender.


See that liquid?  I poured that into a cup and added it into the soup later.  It’s flavor!


Sweat the onions and garlic in olive oil over medium heat.


While the onions are sweating, score and scoop the flesh of the squash from the skin.


When the onions are translucent add the spices to the pan and cook, while stirring for 2 to 3 minutes.  
This toasts the spices a little; to once again, add more flavor.


Add the roasted vegetables to the pan,

as well as the liquid from the squash...


 …the stock and water.


 Taste for seasoning, add salt and pepper to taste.  Simmer the soup for about 20 minutes.


I used the boat motor (aka, immersion blender) to puree the soup.   

If you don’t have a boat motor, then pour the soup into a blender, but be sure to remove the center from the lid and put a towel over the top.

Now you could serve up the soup with just the way it is, or with a splash of cream.  It doesn’t especially need the cream, but I like it.


You can also; allow the soup to cool, put it in a freezer proof container and freeze it for up to 2 months.

Serves 6 as an appetizer, or 4 as an entree

2 ½         lbs.           Butternut squash
                              Olive oil
                              Salt and Pepper
2            cups         Water, divided
1                            Small sweet potato, large dice
1                            Parsnip, large dice                            
½                            Large onion, small dice
2              cloves      Garlic, minced
1              tsp.         Ground cumin
1/2           tsp.         Dry mustard
¼             tsp.         Cayenne pepper
¼             tsp.         Allspice
1              pinch       Ground cloves
2              cups        Vegetable or chicken stock, low or no sodium
¼             cup         Heavy cream *optional

1.        Preheat oven to 375 degrees.
2.       Cut the butternut squash in half and scoop out the seeds. 
3.       Place the squash cut side up on a sheet pan.  Drizzle a little olive oil over each squash half, season with salt and pepper.  Add a cup of water into the bottom of the pan.  Put into the hot oven.
4.       Toss the diced sweet potato and parsnips with about a tablespoon of olive oil, salt and pepper.
5.       After the squash has been in the oven for about 20 minutes, remove it from the oven.  Add the sweet potatoes and parsnips to the sheet pan in a single layer.  Return the pan of vegetables to the oven to roast for about 25 minutes more; until the vegetables are tender.
6.       When the roasted vegetables are done, pour any liquid that has accumulated in the center of the squash into a bowl, reserve it for later.
7.       Score and scoop the flesh of the butternut squash from the skin, set to the side.
8.       In a Dutch oven, over medium heat, sweat the onions and garlic in about a tablespoon of olive oil.
9.       When the onions are translucent add the cumin, cayenne, dry mustard, allspice and cloves to the pan.  Cook and stir for 2 or 3 minutes.
10.   Add the roasted vegetables to the Dutch oven.  Pour the reserved liquid from the squash into the pan, as well as the stock and the remaining 1 cup of water.
11.   Taste for seasoning and add salt and pepper as needed.
12.   Simmer for about 20 minutes.
13.   Puree the soup with either a hand held immersion blender, or pour the soup into a regular blender.
14.   If desired add the heavy cream to the soup; or to be fancy drip a couple of teaspoons of cream into each bowl of soup.
**Note: this soup can be frozen for up to 2 months; just don’t add the heavy cream.
***This recipe is easily doubled; however, you do not need a 5 lb squash only a squash that is between 3 1/2 and 4 pounds, or a couple of 2 pounders.


  1. Yum! I love butternut squash soup, and yours sounds delicious!

  2. Looks and sounds yummy. I just made a similar soup but with pumpkin and white potatoes. I'm going to have to try out your recipe as well. Thanks again for stopping by Nom Yum & Free. Glad you liked the site - and again, let me know if you need any substitutions for my allergy friendly recipes. ;) -Devin