Butternut Squash Soup

Butternut squash soup is a warm and delightful soup.

The butternut squash gets a buttery flavor when roasted, which is nice when you can’t have butter due to food allergies.The aroma and color of this soup are quite pleasing.

This squash is a bit hard to cut into due to the hard exterior, and the inside has seeds and guts similar to a pumpkin however lesser in quantity.This winter squash is sometimes referred to as the butternut pumpkin.

The flavor is sweet and nutty similar to that of a pumpkin with an orange fleshy pulp.

How do you find a ripe a ripe squash?

To find a nice ripe butternut squash look for one approx. 8 to 12 in. long with stem. The skin should not be shiny, and should be golden-tan color with very faint or preferably no green stripes. Don’t buy if it has a lot of bruises or blemishes.

Hold the squash; it should feel solid and heavy for its size. A ripe squash when tapped will sound hollow; the skin should not puncture when pressed with fingernail.


Ingredients for Butternut Squash Soup Recipe:

  • 1 Large Butternut Squash
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp of the following; cinnamon, nutmeg, ginger, celery salt, ground mustard, rosemary.
  • 32 oz Chicken Stock (Kitchen Basic's Unsalted Chicken Stock is my favorite)

Preheat oven to 350

Start by cutting the butternut squash into approximately 6 pieces.

I used a serrated knife and started by cutting the top and bottom off, then cutting the squash into two parts (smaller side of squash and larger side), you carve into it similar to a pumpkin, the skin is thick making it harder to cut.

Finish by cutting the remaining portion of the squash. On the larger bottom half you will need to remove the seeds and guts similar to a pumpkin.


Note: The seeds are edible, raw or cooked, however not used in this recipe.

Place skin up (cut side down) in lightly greased pan.

Bake at 350 for 40 mins to an hour. When done the skin should peel of easily and the squash will be soft.

Once cooked, remove from pan and allow to cool for 5-10 mins. Remove skin from squash, usually the skin comes right off, if it doesn't use a knife to cut off the skin.

Place squash in blender along with 2 cup of and all of the seasonings (may need to blend two batches depending on size of your blender).

Soup will be thick if you like you can add another cup of stock and a cup of water to thin out, or a little more depending on your desired consistency.

Serving Suggestions: Pour into bowls and serve warm or add roasted veggies and sweet potato gnocchi.

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