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Butternut Squash Soup

butternut squash soup in a white pumpkin ceramic cocquette with parsley and black pepper garnish
Image Credit:
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 12 servings
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

Cozy up with our classic Butternut Squash Soup. This warm and creamy soup is the perfect way to use an oversized squash from the fall market or winter squash from your garden.

Enjoy as a side soup with a grilled cheese. Serve as a colorful fall soup at Thanksgiving. Or warm up with this soup on a chilly day. For a non-dairy alternative, use coconut milk!

Make ahead: This soup can be prepared up to the purée stage, covered, and refrigerated for 4 days or frozen in an airtight container for 1 month. To use: For each serving, combine 1⁄2 cup thawed purée, 2 tablespoons milk, 2 teaspoons cream, and 1 teaspoon maple syrup, then heat through.

Ingredients
3 tablespoons butter
2 tablespoons chopped onion
1 medium carrot, peeled and chopped
3 tablespoons all-purpose flour
4 cups chicken stock, warmed
2 pounds butternut squash, peeled, seeded, and cut into large cubes
1 clove garlic
1 tablespoon dried parsley
1-1/2 cups milk
1/2 cup light cream
2 tablespoons maple syrup, or to taste
chopped fresh parsley, for garnish
freshly ground black pepper, for garnish

Instructions

  1. In a large stockpot over medium-low heat, melt butter. Add onion and carrot and cook for about 5 minutes, or until the onion is tender. 
  2. Sprinkle the vegetables with flour and continue cooking for 3 minutes, stirring constantly. 
  3. Remove pot from heat and add chicken stock. Return to stove and add squash, garlic, and parsley. Simmer, covered, for 45 minutes. 
  4. Set aside to cool for 10 minutes. 
  5. In a blender or food processor, purée mixture, in batches, until smooth. Return soup to pot, add milk, cream, and maple syrup, stir to incorporate, and heat through. 
  6. Garnish with parsley and black pepper.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Scott Bailey</span> Thu, 11/14/2024 - 20:34
Step 3 doesn’t make sense. It says remove from heat and simmer for 45 minutes. You can’t simmer without heat.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 11/19/2024 - 08:44

Hi, Scott. After adding the stock you would then put the pot back on the heat. Sorry for the confusion.

 <span>Anne</span> Mon, 12/26/2022 - 11:40
What exactly is Curry Powder comprised of; just out of curiosity?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 10/04/2023 - 14:35

Curry powders usually include turmeric, cumin, ginger, and black pepper, although other spices (like cinnamon) can be mixed in as well.

 <span>Jenna Green</span> Wed, 10/23/2013 - 14:24
Tried this soup at a restaurant and loved it!!!