Recipe: Butternut Squash Soup

My stepmom got me a Food Network calendar for Christmas that has a different recipe or tip every day of the year. It was truly an awesome and thoughtful gift! One of the first recipes in the calendar was for Butternut Squash Soup.

This wasn’t something I’d normally make so I was kind of out of my element but since I received a Kitchen Aid Immersion Blender for Christmas, I figured it was time to break it in.

Butternut Squash Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Calories per serving: n/a

Fat per serving: n/a

Butternut Squash Soup


  • 1/4 c unsalted butter
  • 3 shallots, thinly sliced
  • 6 cloves garlic, smashed
  • 4 sprigs fresh sage, plus more for garnish
  • 1 T kosher salt
  • Freshly ground black pepper
  • 1 medium butternut squash (about 1.75lbs), peeled, halved, seeded, and diced
  • 2 c apple cider or juice
  • 2-1/2 c water or low-sodium chicken broth
  • 3 T olive oil
  • 1/2 tsp apple cider vinegar
  • 2 T creme fraiche mixed with 1 tsp prepared horseradish


  1. Heat butter in a large pot over medium heat. Add shallot, garlic, sage, and 2 teaspoons salt. Season with pepper to taste. Cook covered, stirring occasionally until soft and fragrant, about 5 minutes. Increase heat to medium-high, add squash and remaining 1 tsp salt, and continue to cook, stirring occasionally until butter begins to brown and squash is tender (about 8-12 minutes). Add cider and water (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally for 20 minutes. Remove sage sprigs and set aside to cool slightly.
  2. Garnish: Heat 3 tablespoons olive oil in a small skillet over medium-high heat. Add sage leaves in two batches, and cook until bright green, 20 to 30 seconds. Transfer to a paper towel lined plate. Sprinkle with salt. Set aside.
  3. Puree soup in a blender (working in batches if needed) or immersion blender. Return soup to pot and reheat over medium heat. Stir in vinegar and transfer soup to warmed soup bowls. Serve as is or garnished with creme fraiche and/or sage leaves.

Quick Notes

I made a quick version of creme fraiche since I didn’t want to wait 24 hours to eat the soup (yeah.. learn to read the directions ahead of time.. I know), but as you can tell, it didn’t turn out and fell to the bottom of the soup. So definitely don’t use a quick homemade creme fraiche with this (unless you have it on hand) or just omit it completely.

8 Responses to "Recipe: Butternut Squash Soup"
  1. MaryMoh says:

    Mmmm……my favourite soup. My family likes it very much. But I didn’t add as many ingredients as you. I need to add more for more flavour. Thanks very much for sharing. Hope you have a lovely weekend.

  2. This looks amazing. I now like you on Facebook too.

    I just found your blog through a Saturday blog hop. Have a great weekend!

    Amanda @

  3. Hi Mary! This soup definitely has flavor. I hope you give it a try!

  4. Thanks for visiting, Amanda! I’m following you on GFC. 🙂

  5. Bridget says:

    I just found you on Making Friends Monday and am a new follower. I actually have a butternut squash on my counter waiting for me to decide what to do with it. I will try this recipe tonight! Thanks!


  6. christy r says:


    This looks yummy. I’m a soup-a-holic and this sounds like it would be unique. I need that blender, too !

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