Butternut Squash Soup

Terrific with toasted bread.


  • Brown sugar
  • Butter
  • 1/2 to 1 cup of heavy cream
  • 2 lbs. butternut squash
  • 1 stalk celery
  • 1 carrot
  • 1 onion
  • ½ teaspoon cinnamon
  • pinch of nutmeg
  • 1 tablespoon fresh ginger
  • 4 cups chicken broth


  • Cut squash in half length-wise and remove the seed. Sprinkle brown sugar and butter over squash halves. Roast uncovered at 350°for about 45 minutes then cover and continue roasting until soft .
  • While the squash is cooking, mince the celery, carrot and onion and sauté in a little olive oil until the onion is clear (do not overcook or allow onions to brown). Puree soft squash with one cup of chicken broth, adding cinnamon and nutmeg. Stir in remaining chicken broth, sautéed vegetables and salt and pepper to taste.
  • Just before serving, add cream and mix well. Top with a dollop of sour cream and chopped chives, if desired.


You may, if you wish, puree vegetables with squash for a smoother, creamier soup. I prefer the different texture derived by adding the minced vegetables after the soup is pureed.