Sunday Dinner: The Last Batch of Butternut Squash Soup

Last fall my butternut squash plants produced 17 squash. Image I gave a few to family and friends and stored the rest in the basement to use throughout the winter.

Butternut squash and Black Eyed Susans

Butternut squash and Black Eyed Susans

Today I used the last of the squash to make one final pot of butternut squash soup.*sniff*

I have to say, it’s delicious.

Here’s my recipe.

Rita’s Butternut Squash Soup

2 butternut squash, cut in half, seeded and roasted for 1 hour at 375 degrees.

3 apples, peeled, cored, cut up

2 T butter or olive oil

1/2 large sweet onion, chopped

2 cloves garlic, minced

1 qt. chicken broth

After the squash is roasted and cooled, peel it and cut it into 1-2 inch pieces. Saute the onion in butter/oil for a few minutes and then add the apples. Cook for about 5 minutes. Add the garlic and cook 1 minute more. Pour in the chicken broth, add the squash pieces, and bring to a boil. I add 1/4 cup Vermouth here for additional flavor- you can use any dry white wine… or not. Turn the heat down to simmer for about 20 – 30 minutes. Use a hand-held immersion blender* to puree the mixture. For added richness add 1/2 cup half and half or heavy cream and stir to blend. (optional) Add salt and pepper to taste. *If you don’t have an immersion blender, use a regular blender. Blend about 1 – 2 cups at a time and hold the lid on. Blending hot things can be very explosive. 🙂 I have frozen this soup with good results. Use it within a couple of months.

Roasted Butternut Squash

Roasted Butternut Squash

Ingredients combined

Ingredients combined

immersion blender

Using immersion blender


butternut squash soup


If you try my Butternut Squash Soup recipe, please comment to let me know how you like it. Thanks!


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