Butternut Squash Soup

An easy to make, winter favorite

Serve soup with warm bread for a complete meal.

A First-time Try at a Yummy Soup

What's better than a warm, tasty soup when the weather is frightful outside? Butternut squash is one of my favorite vegetables, and this was my first attempt at making it as a soup. The ingredients and directions below are my variations and the exact steps I took to make it. It turned out delicious, and serves 4-6.


  • 4 lbs butternut squash, halved and seeded
  • 3 cups chicken or vegetable stock, unsalted
  • 1/3 cup honey
  • 1/2 cup half and half
  • 1 tsp olive oil/sunflower oil
  • 1 tsp salt


  • Preheat oven to 350°F
  • Put butternut squash halves face down on a lightly oiled cooking sheet
  • Lightly oil the outside of the halves
  • Bake for 30-40 minutes, or until tender
  • Mix 1 1/2 cup of the stock with the 1/3 cup honey
  • Once squash halves are tender, take out of oven and let cool
  • Once cooled, scoop out squash and put into blender/food processor; add stock and honey mixture and puree squash
  • Add pureed squash into saucepan over low heat to warm; add 1/2 cup of half and half; add the other 1 1/2 cup of stock
  • Mix on low heat for 10 or so minutes
  • Add salt to flavor
  • Optional: serve with warm bread, parsley to garnish