Monday, October 4, 2010

Butternut Squash Soup

I had extra squash leftover and need to get rid of zucchini so I threw that in there too. It turned out pretty good, but I think next time I'll add something to give it more flavor. Celery and carrots or roasted red peppers.

1 small butternut squash, peeled and cut into cubes
1 small zucchini cut into cubes
1 small onion, diced
4 cups chicken or vegetable stock
olive oil
1 cup milk (or 1/2 of cream)
1/4 cup flour whisked with 1/4 cup water
1/4 teas. nutmeg
salt and pepper

Saute onions in olive oil until soft. Add stock and squash. Boil until squash is tender. Transfer to a blender or food processor with the liquid and blend until smooth. Put back into pot and add milk, flour mix, and spices. Bring back up to boil, whisking constantly until it thickens.


  1. Sounds tasty. I'm just now getting into squash.

  2. We just got an immersion blender for CHEAP at Bloodbath and Beyond. Had fun pureeing pumpkin and now can't wait to try it on soups. This sounds like a most delicious experiment. Oh, sage would work great in this one.