butternut squash soup

We’ve finally started going to the winter farmers’ market, & it has me wanting to roast everything. Walking in the elementary school, through the thin aisles of farmers & families, millions of recipes were floating through my mind. Especially winter soups to warm you up when you get home from a snowy, slushy morning of produce perusing.

I love soup. Especially creamy squash-based soups.

I despise hacking apart a squash, digging out the seeds & separating it from all of that stupid, hard exterior. Forget it.

So, since we just roast pumpkin & then scoop it out of the skin, I decided to make butternut squash the same way. I realize that this recipe is similar to the pumpkin soup recipe I posted in the fall. But this time, rather than the fall spices, I wanted a hotter flavor with more herbs–like roasted veggies pulled from the oven, all that time & rosemary.

Simple. With a fresh batch of cornbread & a dollop of crème fraiche, this French-inspired soup becomes an all-American comfort food.


  • one butternut squash
  • one medium white onion
  • one bulb garlic
  • olive oil
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon chili or cayenne, depending on your taste
  • 1/4 teaspoon ground sage
  • salt
  • pepper
  • 4 cups stock of your choosing
  • 1/2 cup milk


  1. Preheat the oven to 400 degrees F. Cut the butternut squash in half, lengthwise. Scoop out the seedy bit. Place the two squash halves in a glass pan. In one hollow, place the garlic bulb. Drizzle with olive oil. Place in the warmed oven & roast until a fork goes into the squash easily, about 40 to 50 minutes.
  2. Give the squash some time to cool, about ten minutes. Scoop the squash into a bowl & discard the skin. To the bowl, add the herbs, spices, onion & garlic. You should be able to squeeze the garlic out of the skin without peeling it–just cut the top off first. Mash these ingredients together, & add about a cup of stock. Continue mashing until a bit of a purée forms.
  3. Add half of the purée & two cups of stock to a blender. Blend until smooth. Pour into a sauce pan. Repeat with other half of purée & two cups of stock.
  4. Heat over medium until the soup comes to a boil, stirring occasionally. Remove from heat & allow to cool until it’s a reasonable temperature for you (so that you can eat it from a spoon without scorching your mouth).
  5. Stir in 1/2 cup milk. Serve topped with sour cream or crème fraiche.

About meganbetz

human geography PhD Student at Indiana University; wife, reader, writer, baker, gardener
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One Response to butternut squash soup

  1. Pingback: il fait trop beau pour travailler | francofile

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