Butternut squash soup

butternut squash soupButternut squash, how I love thee! This recipe came from Chef Rossi at Bust magazine. I've made it twice and it's fantastic. And according to Weight Watchers, it only has 2 POINTS per cup.

Butternut Squash Soup


  • four onions - either white or yellow
  • three med/large butternut squash
  • seasonings: salt, pepper, cumin, corriander, curry, ginger, etc. to taste
  • veggie or chicken broth - enough to cover


  1. Chop up onions and sautee in olive oil until soft over medium high heat. This recipe makes a lot of soup, so use a large stock pot.
  2. Peel butternut squash (a carrot peeler works best).
  3. Cut in half and remove seeds. Cut into 1/2 to 1 inch pieces
  4. Add squash to onions.
  5. Add seasonings to taste. I really liked using 1 teaspoon curry, 1 teaspoon corriander, 1 teaspoon cumin, and fresh ginger slices. (I removed the ginger slices before adding the broth.)
  6. Sautee until soft over medium high heat. Putting the lid on the stock pot helps cook the squash more quickly. Be careful not to burn the veggies.
  7. Once the squash is soft, pour in enough broth to cover. Add salt and pepper to taste.
  8. Heat up until boiling, and turn down the heat to simmer for 20 to 30 minutes.
  9. Use an immersion hand blender to puree soup. Don't have one? Then transfer to a food processor or blender to puree.
  10. Serve soup hot or cold.

Picture courtesy of Utah Thanksgiving 2009.

4 thoughts on “Butternut squash soup

  1. Priscilla

    Try to put a drizzle of mollasses on the BNS then roasting them befor you put them in the broth. Also some giger and curry sounds good, my fiance is a chef.


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