Home » Canadiana » Cream of Butternut Squash Soup

I’ve been making this soup since discovering it in one of the local newspapers are are free and usually found at the subway entrances.

I find that many people overdo butternut squash soup. You have a squash that’s already naturally sweet. No need for maple syrup, honey or making it too busy. Let the squash’s flavour come out!

I think the key to this soup is roasting your squash, using good chicken stock and then you’re off to the sofa taking little nips of this soup while watching some reality show.

12 Responses

  1. Butternut is my favourite. Downunder in Australia we call them Butternut Pumpkin. That is because we don’t have the great range of pumpkins that the States has, so everything remotely resembling a pumpkin is classified under that heading.

    Pumpkin soup made with Butternut is one of my favourites. I often throw in a turnip too – it makes all the difference even though the taste of the turnip is not discernible.

    Loved your post, I think you are right about roasting and the reality shows ! Enjoy – VY

  2. Maple syrup ?!?!? Honey!?!?! It’s meant to be soup, not pie! I’m with you, simple is best. I make py pumpkin soup the same way. – no cinnamon or pumpkin pie spice either…

  3. Another great looking butternut squash recipe to add to my to try list. Oven roasted butternut squash is really amazing and does not need much else.

  4. I’m a huge fan of butternut soup, and recently moved to Greece. Does anyone know what they’re called out here? Not the easiest translation (or vegetable for that matter) to find.

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