- 1 Butternut Squash (average size 2-3 lbs)
- Butter 2 Tbsp
- 1/2 White onion (medium chop)
- 2 cloves garlic (rough chop)
- 3 cups chicken or vegetable stock.... OR 3 cups milk
- 1 teaspoon ginger (either freshly minced or dried)
- 4 ounces heavy cream
- 2 teaspoons pumpkin pie spice (or nutmeg & cinnamon to taste)
- Brown sugar (to taste)
This recipe is not only delicious – but it’s also great because you can customize it a TON of different ways.
Here’s how I make it, and then I’ll give you some options for alterations:
- Preheat oven to 400
- Peel and halve the butternut squash. Remove the seeds. Cut into either quarters (half the halves) or cube evenly.
- Melt the butter in the microwave – about 15-30 seconds.
- Place squash pieces on foil covered baking sheet.
- Brush the meat of the squash with the melted butter.
- Season buttered squash with salt and pepper.
(Cooks note: You don’t have to peel squash. You can skip that and just roast it in half after you remove the seeds – after baking, you’ll just have to scoop it out of the shell)
Place squash in oven for about 30 minutes or until squash is “fork tender”. Remove from oven and let squash cool until cool enough to handle.
- Add any unused butter to stock pot / if none… either add two Tbsp butter to pot, or 2 Tbsp canola/veg oil
- Place squash into stockpot/dutch oven
- Add chopped onion
- Add chopped garlic cloves
- Add 3 cups milk
- Add the 4 oz cream
- Add pumpkin pie spice
- Add ginger
- Stir and simmer for about 20-30 minutes on low/medium heat
If you have an immersion (stick) blender – now is the time. Use to blend until you have desired consistency.
If you have a regular blender – transfer contents of pot into blender, working in smallish batches. Never fill more than halfway full. Be SUPER careful blending hot stuff – it builds up a TON of steam!
Blend until desired consistency.
When completely blended add about a teaspoon of brown sugar. It adds just a little sweetness and a really nice molasses undertone, now back to the recipe…
Taste and work with the seasoning until you love it.
Serve and make people happy!
So… onto some potential alterations:
I like a little ginger kick to the soup – with the warmth from the cinnamon – but depending on your ingredients it might need more pepper / salt / etc.
You can also replace the milk with a stock. That SERIOUSLY cuts down the fat/calories… BUT – also the creaminess… Although, I have made it with stock and then added about 4-6 oz of cream at the end… after it’s blended. SOOOO GOOD!
Seasoning – I’m OBSESSED with pumpkin pie spice – but you can easily just do the same with nutmeg, more ginger, cinnamon, etc.