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Cold in the midwest - ISO roasted butternut squash and other soups

It is downright frigid! I am searching for a really earthy and delicious butternut squash soup recipe. I have had ones with way too much tomato and would prefer without. Is it possible to do without the cream and mix in unsweetened yogurt if needed?
Doesn't have to be vegetarian as I made a barrel load of chicken stock yesterday for freezing.

I have seen many variations - roast squash first and then add, cut in cubes and sautee with onion first, etc.

Any other soups would be a great addition. I often make Hazan's pearl barley soup - deliciously creamy texture with no cream or milk, maybe I'll do that.

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  1. It is SO cold. Soup is a great idea. I haven't tried it yet, but I'll bet this one by soupkitten is phenomenal:



    2 Replies
    1. re: The Dairy Queen

      Here's my tried and true recipe- it's non-dairy but when it's pureed, you'd never miss it!
      Butternut Squash Soup

      1 Tbsp Olive oil or butter
      2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks
      3 large carrots chopped
      1 medium onion chopped
      1 Tbsp ginger(1”piece)
      2 quarts of vegetable stock or chicken stock or cold water (mixed chicken and veggie)
      1 bunch parsley, chopped
      Pinch of: nutmeg
      Powdered ginger
      Curry powder
      Parmesan cheese

      Heat the oil or butter over medium heat in a large saucepot, sauté the squash, carrots, onion and ginger for 3 minutes, until they are lightly browned. Add the stock and some orange zest (if desired) and bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt, pepper, ginger and curry to taste. Puree the soup with a hand held immersion blender or regular blender until smooth and creamy. Soup can be garnished with fresh sage leaves and Parmesan Crostini.

      Serves 4-6 people

      1. re: compucook

        I like to make a soup like this too. However, I often add pumpkin (fresh or canned, fresh is better) or garbanzo beans to the mix as well. If you are looking for some added creaminess without dairy, coconut milk tastes amazing especially with the curry powder. Adding a cup of chopped cilantro (intead of the parsley) tastes great in there too.

    2. I made the butternut squash leek soup on the cover of January Cooking Light. My husband didn't want me to add the cream and I think it would have been even better without it. Here's the link

      1. The Kabocha Squash and Fennel Soup with Crème Fraîche and Candied Pumpkin Seeds from “Sunday Suppers at Lucques” can be made with butternut squash and is my favorite squash soup. It’s a marvelous recipe.

        Not quite as good, but much less complicated, is a Roasted Butternut Squash and Garlic Soup.

        1 butternut squash
        3 tablespoon olive oil
        1 head of garlic, not peeled
        1 cup of hot water
        2½ cups chicken stock
        1 teaspoon white pepper
        1 teaspoon salt

        Cut squash in half and remove seeds. Brush flat side with olive oil and place cut side down in a glass baking dish. Place the unpeeled cloves of garlic around the squash and pour in the rest of the olive oil and the water. Bake at 350 until very soft, about 1 to 1½ hours. Spoon out pulp into a food processor and squeeze the garlic cloves into the processor. Process until smooth. Add stock about ½ cup at a time, pulsing after each addition. Add S&P.

        You can add ¼ cup of orange juice along with the stock or 1 tablespoon of curry powder along with the seasonings, although I actually prefer it without either of these additions.

        1. here is a link with my recipe, influenced by Bradley Ogden:


          no tomato, no cream, no yogurt needed

          some of the discussion in the thread is about how to use delicata squash instead, which is great, but it is delicious with buttternut.

          1. I am printing recipes and will peruse and see which to make; I will report back for sure. The leek one is intriguing to me with butternut.

            1. Made this tuscan soup last night; mom's recipe.
              6 large homemade italianl spicy sausages
              2 medium yukon gold pot cut into 1/4" slices
              3/4 cup onions, diced
              4 slices bacon (she leaves it out)
              1 1/2 teaspoon minced garlic
              2 cups kale leaves, cut in half, then sliced
              2 tablespoons homemade chicken stock
              1 qt. water
              cannellini beans (optional)
              1/3 cup heavy cream

              Cut sausages at an angle and sautee with onions (start saus first) with a touch of EVOO (medium). Put lid on and add a touch of water. Add bacon (I omitted the bacon but I am sure it would taste even better with). Crumble b acon after cooking.
              Add garlic. Add chicken stock, water, and potatoes, simmer 15 minutes. Add kale. I added an extra two potatoes as my mom did and pureed that with some of the stock for a thicker soups sans the cream. Finally, I add the cooked cannellini beans (I don't measure, I eye ball it). Salt and pepper to taste.
              Simmer until done and serve.

              1. Here's another creamy, no-cream soup to try :

                Cauliflower, Cheddar and Bacon Bisque

                makes about 10 servings

                5 slices bacon, chopped
                2 cups onion, diced
                3 ribs celery, diced
                4 cloves garlic, chopped small
                2 heads cauliflower, cut into small chunks
                6 cups chicken broth
                4 ounces cheddar, grated
                1 tsp dried tarragon
                extra cheese for on top
                parsley, chopped fine to make it look fancy
                truffle salt or oil, if you have it

                Cook bacon in large stockpot over medium heat until crispy. Add onion, celery and garlic and cook about 8 - 10 minutes. Add the cauliflower, broth, cheddar, and tarragon and bring to a boil. Reduce heat and simmer covered for about 30 - 35 minutes until the cauliflower is tender. Puree soup in batches in a blender or food processor and return to stockpot. Ladle into bowls and top with extra cheddar, parsley, and a little truffle oil or salt if it so moves you.

                my blog http://www.dinnersforayear.blogspot.com

                1. I have just finished making my soup. Had I known how easy it could be, I wouldn't have been ordereing it at restaurants all these years!
                  I have taken a number of suggestions and tried to simplify - I really want a squash taste to be the flavour.
                  1 large butternut squah and 1 acorn squash (from a link above that said the French do this to add depth) both halved. Rub with EVOO and sea salt. 2 heads of garlic rubbed in oil. Roast all of these in the oven at 375 (cut side down) for 45-60 minutes until tender. I did prick the fork into the skin side on all of the squash.

                  Remove from oven and using a spoon, scoop out flesh (it was tasty too!). In a pot, I added 1 tbsp evoo oil that was in the pan from roasting since it was more flavourful, 2 heads roasted garlic, all of the flesh from both squash and 1 L of homemade chicken broth (light not dark). Three it in the pot, added some white wine, little nutmeg, salt and pepper to taste and 2 parmiggiano reggiano rinds. It simmered for 1 hour to allow the flavours to ammalgamate. Puree in blender; it is silky smooth. I will top with grated nutmeg or some pancetta squares that have been carmelized. I can't imagine what the cream would add other than the cream flavour, because my husband thought that I did add cream it was so smooth.
                  It tastes delicious and my kitchen smells great.
                  Thanks everyone. Next try, the broccoli soup.

                  1 Reply
                  1. re: itryalot

                    thanks for the report back and the roasted garlic suggestion: I am going to try that next time!

                  2. Butternut Squash
                    Salt Pepper

                    Cut Squash in Half length wise, remove seeds, Season meat, roast face down on sheet pan until tender and skin browns.

                    Scoop out meat, discard skin, add into pot, cover with purified water, crush garlic with chef's knife add to pot(approx. 2 cloves per squash)

                    Bring to simmer, blend in blender. Add S/P and Cumin. Blend again. Taste adjust seasoning to preference.

                    Done. Simple, Vegetarian, Smooth and Delicious.

                    2 Replies
                    1. re: gastronomical

                      don't forget to blend the soup very well (a long time) with and emersion blender for a great velvet texture and try to stay away from curry

                      1. re: buttermonkey

                        I concur. I actually pureed in my blender for only a few minutes and it was sublime. No curry for me, a very light fresh grating of nutmeg; for me, a little goes a long way,

                    2. I started a butternut squash-chipotle soup last night. I think I'm going to put some ham and corn in it, and probably stir in some yogurt or sour cream. honestly, so simple.