Butternut Squash Soup


  • 2 1/2 Tablespoons of butter
  • 1/4 cup finely chopped onion
  • 1 clove of minced garlic
  • 2-pounds butternut squash peeled, seeds removed and cut into 1 1/2” pieces
  • 1 1/2 cups of chicken broth or stock (more may be needed to adjust consistency)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of dry mustard powder
  • 1/8 teaspoon of cayenne pepper
  • 1-2 teaspoons of curry powder
  • 2 Tablespoons of sugar or maple syrup
  • 1 teaspoon of salt or more to taste
  • 1/2 cup half and half
  • Small plain croutons
  • Crème fraiche


  • Sauté onion in butter until onion is translucent. Add garlic and cook a few minutes more but don’t let garlic brown. Add cubed butternut squash and broth.
  • Boil 10- 15 minutes until squash is tender.  Transfer mixture to a blender and blend until smooth. If too thick use a little more broth in order to blend well.
  • Return to pot and add the spices seasonings. Add half and half and simmer until flavors meld.  Use any additional broth to achieve desired consistency if necessary.
  • Garnish with croutons and a dollop crème fraiche.

Add a Comment

Your email address will not be published. Required fields are marked *