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Butternut Squash Soup

  • Author: Tessa
  • Total Time: 1 hour 20 mins
  • Yield: 8 to 10 as a side, 4 to 6 as an entrée 1x


You can fool anyone into thinking this silky smooth squash soup contains cream, thanks to a touch of butter, in season squash, and a few key flavor boosters.


  • 1 large butternut squash (3 1/2 lbs.), quartered and seeded
  • 3 T butter
  • 2 large leeks, white and light green parts, cleaned, quartered lengthwise, and sliced 1/4″ thick
  • 1 T + 1 t minced fresh ginger (from peeled root)
  • 6 C vegetable stock
  • Kosher or sea salt (at least 1 1/2 teaspoons)
  • White pepper
  • Fresh grated parmesan cheese
  • Toasted pumpkin seeds


  1. Preheat oven to 375 (F). Place squash cut side up on a rimmed baking sheet, add 1/4″ water to the pan, and cover tightly with foil. Carefully transfer to the oven and bake 35 to 45 minutes, until tender when pierced with a skewer or paring knife. Uncover and allow to cool slightly, then use a large spoon to scrape flesh out of skin and into a bowl or onto the drained pan.
  2. Melt butter in a medium Dutch oven over moderate heat. Add leeks and ginger, and cook until softened, about 5 to 10 minutes. Keep the heat low enough that the leeks don’t brown. Add roasted squash and 4 cups of the stock, bring briefly to a boil, then reduce heat and simmer 20 minutes. As it simmers, break up squash with a wooden spoon. Turn off heat and cool for a few minutes, then blend with an immersion blender, or carefully transfer to a standing blender and puree in two batches until smooth.
  3. In the pot, over low heat, stir in remaining 2 cups stock, then season to taste with salt (start with 1 1/2 teaspoons) and pepper. Serve with grated parmesan, pumpkin seeds, and more pepper.


Adapted from The Joy of Cooking.

Soup is gluten free. To make it vegan, substitute vegetable or olive oil for butter, omit parmesan cheese garnish, and top with fresh herbs or smoked paprika.

This is a great soup to make in bulk in advance for Thanksgiving or the winter holidays. Despite the lack of dairy, it freezes well. Thaw and reheat on the stove or in a low crockpot (to save stovetop real estate!).

  • Prep Time: 15 mins
  • Cook Time: 1 hour 5 mins
  • Category: Soup
  • Cuisine: Seasonal