Butternut Squash Soup

Fall temperatures have finally reached Houston! We are certainly enjoying our brisk 60 degree days.  I know many of my northern friends just cringed as they read that sentence, but yes we consider 60 degrees to be fall here in the South.  I even wore long sleeves today!  No jacket, but a long sleeve sweater because there was a definite chill in the air.

In celebration we pulled out the stock pot and made Butternut Squash Soup.  This is a favorite of my both my kids, so it is regular menu item during the winter months.  We paired it with a salad and we felt very healthy tonight.  We won’t discuss what the kids ate for dessert, okay?



Butternut Squash Soup


  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper


Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. (I used a handheld blender to smooth out the chunks in the soup, it is much easier and faster than using a blender.) Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.


Now, this recipe only makes enough to serve my small family of four.  If you have a larger family or teenage children, then you might want to consider doubling the recipe.



I found this recipe and image on

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