I used to work in my family's restaurant and helped run it. I love good food, and I've cooked family meals for over 60 years.
Easy Butternut Squash Soup
Not long ago, my brother gave me a butternut squash. I wasn't sure what to do with it and left it lying around for a couple of weeks, intending to look up a recipe. I was lucky really that it didn't start to rot before I had the chance to use it. But I learned from this experience that squash seems to be a long-lasting vegetable.
What Is Butternut Squash?
It has a hard outer skin which nevertheless peels easily. The pith inside is pale orange, turning to darker orange as it ripens. There is a hollow part inside which contains the pips, and these need to be removed before cooking.
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4 Portions of Butternut Squash Soup
- Medium-sized saucepan
- Potato peeler
- Kitchen knife
- Chopping board
- Tablespoon/wooden spoon
- Blender or food processor
- 1 Butternut squash
- 1 small onion
- 1 tablespoonful olive oil or butter, olive oil is healthier but butter has better taste
- 1/2 cup orange juice, fresh or from a packet. 1/2 cup = 150 ml. or 1/4 pint
- 1 small pinch sweet chilli flakes, optional
- 1/4 teaspoonful grated nutmeg or nutmeg powder
- 1 clove
- 1/2 teaspoonful turmeric, optional
- 1 chicken stock cube
- 1 teaspoonful crushed ginger, fresh, bottled or frozen (or 1/3 teaspoon of powdered ginger)
- Peel and chop the onion and fry it gently in the olive oil or butter in the saucepan. Don't let it go brown and crispy—the idea is just to soften it (called "sweating")
- Whilst the onion is cooking, peel the butternut squash with a potato peeler and cut it into chunks. Add it to the saucepan together with the spices.
- Cook and stir for 2 - 3 minutes, then add 2 cups of water, bring to the boil and simmer until the butternut squash is soft (10 - 15 minutes).
- Add the chicken stock cube and the orange juice.
- Blend the soup in a blender or food processor and return it to the saucepan.
- Add a little more water to make up the required quantity of soup. Butternut squash soup can be served hot for a deliciously comforting slightly sweet soup or served lukewarm or cold as a refreshing summer soup. For an optional garnish, you could add a swirl of cream, creme fraishe or plain thick yogurt after you have served your butternut squash soup into bowls, or sprinkle a small amount of aromatic fresh green herbs on the top.
Enjoy Your Soup!
I'm sure you will agree this is the best butternut squash soup recipe you could find: It must be because my family is all gourmets, and my sister wouldn't have passed it on if it wasn't fantastically delicious!
How do you rate this basic butternut squash soup?
Questions & Answers
Question: In your list of ingredients, you wrote a "clove" but a clove of what?
Answer: Clearly you thought of "clove" as a measurement, meaning "a pinch" or a "small quantity". However, you were obviously not aware that clove is a sweet-smelling strongly aromatic spice which is actually a seed head from a clove tree. It is mainly used for flavoring stews and soups and can also be used to give flavor to bland drinks and sweets such as rice pudding.
Question: I have fresh diced squash. Should I roast it ?
Answer: Yes, roast squash works well. Toss the pieces in olive oil, sprinkle with salt and pepper, and lay the pieces on a baking tray. If you like it slightly hotter, add a little ground chili. Then bake in a preheated oven at gas mark 6 for 45 minutes. It should be crispy on the outside and tender inside, so try a piece to see whether it is the right consistency to your taste. If necessary, continue cooking for 5 or 10 minutes more. Then serve.
© 2013 Diana Grant
What Do You Think About My Sweet Butternut Squash Soup? Leave Your Comment Here
DreamerMeg from Northern Ireland on November 04, 2019:
I have made butternut squash soup before and I roast the squash, as in the video, which makes it so much easier to remove the flesh. One difference, when roasting, I also add a spoonful of honey and some chilli flakes to the hollow where the seeds came from, it adds a nice warmth. I usually use chicken stock and that is generally on hand, either fresh or frozen. I must try adding sage leaves and pumpkin seeds, sounds good.
Carol Taylor on November 01, 2019:
Sounds delicious, Diane I use butternut squash a lot but haven't added OJ. but will definitely try this..
Barbara on January 08, 2018:
Honestly sounds so good - have to keep this one hand, it's a soup I've never made but want to make - friend of mine makes it from time to time, yum.
Diana Grant (author) from London on September 01, 2016:
I've just come back from holiday in Cornwall and had the best butternut soup ever at a hotel wedding reception - Permorvah Manor Hotel
Thelma Alberts from Germany and Philippines on August 26, 2016:
I love butternut squash soup. Thanks for sharing your recipe. I have to try this.
Kathryn Grace from San Francisco on June 21, 2015:
Butternut squash soup is a favorite at our house. While one of my recipes uses juice from a lemon, I've never made one with orange juice, so I'm going to have to give that a try. Thanks for the recipe!
PaigSr from State of Confusion on June 18, 2015:
First on your pole - I have tried it but not a big fan. However the wife likes it so I will be passing it on to her. Thanks.
ceealice on December 02, 2013:
I love butternut squash soup my son made it when he was visiting me few yra ago, simple and quick!
Diana Grant (author) from London on January 23, 2013:
Good luck, I'm sure you'll enjoy it. And don't forget, you can experiment a bit with different spices to get the balance you and your family like
Diana Grant (author) from London on January 23, 2013:
Butternut Squash grows in hot countries, so you might be able to find some, now you know about it.
ExoticHippieQueen on January 22, 2013:
The recipe seems really easy to do, and I do love butternut squash. I just never tried to make soup, though I love it as soup. I will definitely try this. Thank you!
Claudia Tello from Mexico on January 22, 2013:
This looks 100% appealing to me. How I wish we had butternut squash in Mexico!!!!