Out with the Pumpkins, In with the Squash: butternut squash soup

Nothing says “autumn” quite like the fall vegetables: pumpkins, carrots, sweet potatoes, and, of course, butternut squash. With Halloween this past weekend, I wanted to do something to celebrate. But dressing up and going out didn’t appeal to me – so instead, I turned to the kitchen.

Last Christmas, my now girlfriend sent me a recipe for her butternut squash soup. I’d been dying to make it, so this provided me with the perfect opportunity.

Soup time.
Soup time.

The result was pleasant and soul-soothing – though I’ve yet to try it cold, she says the soup’s just as good chilled as it is hot.

Original Recipe:

  • 2 lbs butternut squash, peeled, seeded, and coarsely chopped (instructions here)
  • 2 lbs Golden Delicious apples, peeled, cored, and coarsely chopped
  • 2 cups finely chopped onions
  • 3/4 cup fresh breadcrumbs
  • 7 1/2 cups chicken stock
  • 1 1/2 tsps salt
  • 1/2 tsp ground oregano
  • 3/4 tsp white pepper (or less)
  • 1 cup heavy cream


A suggestion I have is to add cinnamon (or a similar spice) as well – this added a nice, complimentary flavor to the apples and butternut squash.

One thought on “Out with the Pumpkins, In with the Squash: butternut squash soup

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