Fall

Velvety Butternut Squash Soup

by:
October 26, 2009
4.5
2 Ratings
Velvety Butternut Squash Soup
  • Serves 4
Author Notes

This soup is so remarkably smooth, you’ll be tempted to call it creamy butternut squash soup—except there’s not a spot of cream. Start by roasting the squash in a 400ºF oven, until it’s nice and tender, about 30 minutes (split lengthwise and scoop out the seeds first). Then your blender does the magic of whipping the soup into a light and airy puree.

—Jennifer Perillo

What You'll Need
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 leeks, white parts only, thinly sliced
  • 1 small butternut squash, roasted & flesh scooped out
  • 2 cups vegetable stock
  • 1/4 cup toasted sweetened coconut & almonds
  • 1 teaspoon chopped cilantro
Directions
  1. Heat butter and oil in a 2 quart pot over medium heat. Add leeks and saute until soften and fragrant. Add roasted butternut squash and stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
  2. Pour contents of pot into the glass bowl of a blender and puree until smooth, about 2 minutes. Divide among four bowls and garnish with toasted and almond mixture and a sprinkle of cilantro.
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    tenpenny
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  • andreak
    andreak
  • Jay DiDomenico
    Jay DiDomenico
Jennifer Perillo
Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and FoodNetwork.com. She shares stories about food, family and life at her blog In Jennie's Kitchen and in her debut cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).

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6 Reviews

andreak
andreak November 23, 2023
This is my go-to recipe. I make it for Thanksgiving each year and everyone wants the left overs for themselves! I tried some with more steps/ingredients and this one proves simplicity is always a good choice! If the time of year is right, and you can get your hands on local farm raised ingredients it makes a huge difference - don't hesitate!
 
Jay D.
Jay D. October 12, 2014
How long does it take to roast the squash? - not knowing makes it difficult to plan for cooking the meal.
 
Patty
Patty April 13, 2014
Wonderful addition to dinner tonight. I love leeks, not overwhelming flavor, all blend together well.
 
Rabia S.
Rabia S. February 3, 2013
I opted for roasted veggies (parsnip and mushrooms) over the almonds, cilantro, and coconut, but this recipe is great! I had been looking for a rich butternut squash base without heavy cream, and this was perfect.
 
tenpenny
tenpenny January 15, 2013
This tastes amazing and I love that there's no cream. Like the previous commenter, I omitted the almonds (I would suggest toasting the squash seeds and tossing it in the soup) but I kept the coconut and cilantro and some chipotle for smokiness. This recipe is a keeper!
 
annanymous
annanymous November 6, 2010
the almonds overpowered the squash, so i stuck with toasted coconut. great recipe. thanks!