Easy Butternut Squash Soup

Butternut squash was made (or grown) for soup. It is silky, delicious and the perfect complement to a chilly fall evening. Adapted from Asparagus to Zucchinni

  • 2 T butter or olive oil
  • 3-4 garlic cloves, mashed with side of thick knife
  • 1/2 C chopped onion
  • 1 butternut squash (2-3 lbs), halved, seeded, and baked until soft
  • 4 C chicken stock
  • 1 bay leaf
  • 1/2 tsp curry powder, or more to taste
  • pinch sugar
  • pinch nutmeg
  • 2 C milk
  • salt and pepper to taste



Roast the halved squash in a 400°F oven for 25 minutes, until the flesh is fork tender.

Heat butter or olive oil in large saucepan over medium flame.  Add garlic and onions; cook, stirring often, 7-10 minutes.

Scoop the cooked squash from the skin and puree in food processor with onion mixture. For a more rustic soup simply add the cooked squash to the onion mixture and mash as you go.

Add stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf; add milk; heat but don’t boil.