Seasonal Recipes: Butternut Squash Soup

Paulina Ornatsky, Staff Reporter

Butternut squash is an extremely versatile food used in any dish from desserts to entrees. The squash is seasonal to winter, making butternut squash soup the perfect recipe to cook this season.

The soup uses roasted butternut squash to truly accentuate the flavor of the squash as roasting the squash caramelizes it, bringing out the sweetness of it. The heavy cream nicely tops the soup off by giving it a silky smooth texture.  


  • 2 butternut squash, seeds removed and cut into quarters
  • Melted unsalted butter
  • 1 tablespoon and 1 teaspoon of kosher salt
  • 1 teaspoon and ½ teaspoon ground white pepper
  • 3 cups of chicken or vegetable broth
  • ¼ cup of honey
  • 1 teaspoon of minced ginger
  • ½ cup of heavy cream
  • ¼ teaspoon of freshly grated nutmeg

  • Heat oven to 400° Fahrenheit.
  • Place quartered squash onto an oven sheet and brush with a little bit of melted butter. Season with salt and pepper.
  • Place sheet in the oven to roast for 30 to 35 minutes or until squash is tender.
  • Put the roasted squash into 6-quart pot and add the broth, honey and ginger. 
  • Place the pot over medium heat and simmer for 7 to 8 minutes.
  • Blend the soup:
    • If you are using a stick blender, puree the mixture until smooth.
    • If you are using a normal blender, remove the mixture from the heat and allow it to cool for at least 5 minutes. Then, transfer it to the blender and fill it no more than halfway. Make sure to have a corner to release the steam, as this will prevent heat explosions. Puree the mixture until smooth.