RECIPE: Pumpkin Butternut Squash Soup

Serves: 4 to 6

1 large butternut squash, halved and then scooped of seeds
8oz. pureed pumpkin from can – plain umpkin only, no spice or seasonings
1 medium onion, roughly chopped
1 celery stalk, roughly chopped
2 teaspoon ground cinnamon
½ teaspoon whole cloves
½ teaspoon ground nutmeg
2 oz. unsalted butter
32 oz. chicken stock (canned is fine)
6 oz. heavy cream

Roast squash for 1 hour at 350˚, flat side down.  In a stockpot, sauté onion and celery in butter then add pumpkin, squash and all other ingredients except the heavy cream.

Simmer for at least one hour, then puree using a hand-held blender (you can do this right in the stock pot).

Strain the mixture into another large pot, then add heavy cream.  Simmer on medium-low heat for approx. 10 minutes before serving.  Season with salt and pepper to taste.

2 Responses

  1. julie burgum

    I just made a pot of this soup from the Forum recipe (little different with no pumpkin). Because of today’s storm my book club group that was going to come tonight got postponed till next week. Can I freeze this batch after blending and then add the cream after defrosting it next week?

    1. Sarah Nasello

      Hi Julie,

      Thank you for your question. We’re so glad to know that you made one of our soups. I’m sorry that I haven’t had time yet to post just the Butternut Squash Recipe – we were out of town for Thanksgiving last week and I’m just getting caught up now.

      Tony said that you can freeze the soup either way (with or without cream), as there is such a small amount of cream it shouldn’t make a difference. I hope this helps and that you’ll let us know how it turns out next week.

      Happy cooking!


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