Butternut Squash Soup Recipe
Butternut Squash Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Dinner
Servings: 5
Author: The Gunny Sack
  • 1 medium butternut squash
  • 2 tbsp butter
  • 1 tsp minced garlic
  • 1/2 cup chopped onion
  • 2 cups chicken broth
  • 1 cup apple juice
  • 2 cups butternut squash puree
  • 1/2 cup pumpkin puree
  • 1/8 tsp ground nutmeg
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • Optional garnish: sour cream roasted seeds
  1. Cut the butternut squash in half and scoop out the seeds. Place both halves, cut side down in a microwave-safe dish and add a quarter inch of water to the dish. Cover with plastic wrap and cook in the microwave for 10-15 minutes or until it can be easily pierced with a fork. Scoop out the squash and set aside.
  2. Fry onions and garlic in butter in a large pot. Stir in chicken broth, apple juice, butternut squash puree and pumpkin puree. Bring to a boil over medium heat, stirring occasionally. Turn the heat to low and simmer for 10 minutes, stirring often. Stir in nutmeg, pepper, and salt.
  3. Carefully pour the soup into a blender or food processor and blend until smooth. This step can be done in batches, if necessary.
  4. Garnish with sour cream and roasted seeds.