2 Butternut Squash Soup Recipes: A Sweet and A Savory!

MMMM… who doesn’t love this warm, delicious soup on a crisp, fall day? Watch this 3 minute and 45 second video to see my savory recipe with an awesomely unexpected ‘twist’!

So let’s begin with, up until recently, I wasn’t too experienced with this soup.  I’ve never tasted it and thought, “OH MY GOSH THIS IS AMAZING I MUST LEARN HOW TO MAKE THIS!”  I’m more of a chicken soup kind of gal. But, I am very aware that most people love this soup!  So I sat and thought to myself, what spice could I throw in that would make me fall in love? My first thought hit me like a meteor falling out of the sky.  Rosemary. I asked my mom for her opinion and she said, “I don’t think that would work, but, try it anyway!” Obviously since it’s in my recipe, I tried it, loved it, and the rest is history.  Then I was looking in my fridge and thinking, what could set my recipe apart from the rest?  I hadn’t seen any recipes with rosemary, but that wasn’t enough.  I had to find something else.  A lime?  Nah.  No, wait… maybe…?! Tried it, loved it, and voila, video made. It really does add an interesting tangy twist.  The savory rosemary makes your tummy feel warm and its blend with the squash tastes like they should have been married a long time ago! My family loved it, and needless to say, they’ve decided it will be our Thanksgiving appetizer this year!


Tablespoon of olive oil

1/2 yellow onion, diced

1 tsp salt, 1 tsp pepper

4 cups of chicken broth (you can buy the low sodium if you’d prefer)

1 tsp nutmeg

1 tsp of fresh rosemary, chopped

3 pounds of butternut squash

1 lime (*TWIST INGREDIENT!* … get it?)

Ready to see how simple this is?  you can also make it in a crock pot if you’d like!

When you buy the squash, you can look for the ones that are pre cut and ready to be cooked.  Or, you can buy a whole one, but if you do, keep in mind you’ll have to peel it and take the seeds out and then cut it. This is the cheaper route, but when it’s only a few cents difference, you can be the judge of if you can spare the extra few minutes to do the work.  I’m usually all about paying less and doing a bit more work, but I noticed the price isn’t much different between these two, so heck yeah I’m taking the easier route! It’s all about saving money and making cooking EASY!!! (Tip: Stop buying pre grated cheese. Buy a block of cheese, grate the entire thing and put in baggies. You’ll save a crazy amount of money.)

Cut the squash in medium sized cubes.

In a large pot, heat up a tablespoon of olive oil. Add in your onions and rosemary. Mix together and cook until the onions are translucent. You won’t believe the aroma that will fill your kitchen from the rosemary! Add in your squash and chicken broth. Unlike what I did in the video (oops), you’ll splash less if you add the squash first, then the broth.

Cook on medium heat until the squash is tender.  It should be around 10 minutes.  If you can easily stick a fork through it, they’re ready.

The next step is to turn the squash into something a bit more soupy.  So, it depends on what you have in your kitchen.  Food processor, blender, potato masher, even a magic bullet! (A magic bullet would take a while, but hey, it would work!) If you don’t have something electric, you can use a potato masher, your soup just won’t be completely pureed. Still delicious though!  Spoon out the squash and put it in whatever you’re going to use.  You can put a little bit of the juice in the blender to give it some liquid to mix up with the squash, but for the most part, drain the juices.

Put your squash back in your pot.  Mix with the chicken broth. Add the nutmeg, salt and pepper.

Now, the lime is up to you.  Of course, it’s optional, but I still think you should try it!  If you are hesitant, just throw a splash in.  If you love it, add a little more!  I wouldn’t squeeze more than a half of one though. You don’t want your guests to be squinting their eyes at you because the soup is sour! 😉 Another option, don’t add any lime at all to the soup, but garnish each bowl with a slice of lime, as I do in the picture.  Or, if you’re not being formal, just leave half the lime on a plate on the table and let everyone squeeze for themselves! I know some people are picky eaters.

If you watch the video and decide you’d like a thicker soup, add less chicken broth when you make yours!  Maybe only 3 cups instead of 4.

Garnish with a few sprigs of rosemary and you’re all set! You can let it stay warm in your pot or your crock pot for as long as you need.  If you’re cooking a bunch of different things, I would suggest making this first since it’s simple and can sit there for a few hours.



Now for the simple, sweet version… watch the 3 minute and 26 second video first!

You’ll need:

1 tablespoon of olive oil

1 green apple

4 cups of chicken broth

1/2 tsp nutmeg

1/2 yellow onion, diced

1 tsp of salt

1/4 cup of brown sugar

3 pounds of butternut squash

Same rules apply with the squash.  Cut up the squash in medium sized pieces, then peel the apple and cut it up as well.

In large pot, add olive oil and onions.  Cook until translucent. Add apples and squash. Pour in chicken broth.


After cooking for about 10 minutes, repeat the same process of pureeing the apples and squash (refer to a few paragraphs above) either in a blender, processor, magic bullet or use a potato masher.

Add back into your pot and mix together with the chicken broth. Add salt, nutmeg and brown sugar. Mix and simmer. Sprinkle with nutmeg. All done!


Keep it classy,

Chef Stef


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