on butternut squash soup.

November 12, 2013

butternut squash soup Thoughts on soup, strung together.

Long winter nights are good for looking at neighbors. Not in a nosy way. At least not especially. Two nights ago, I sat on the couch tapping out a last-minute blog post, and looked up to notice that it had turned dark outside. Through the lights of neighbor’s kitchen window I saw her standing at the stove, a gleaming stainless steel immersion blender in her hand. For butternut squash soup, I’m sure of it.

Spice blends are an awfully nice thing to have. We’ve been using Herbes de Romance that Claire made and sent off into homes after Ian and Amanda’s wedding in September. Stirred into just about anything it’s delicious, but tossed in with caramelized onions that become the base for butternut squash soup, it’s at its best: rosemary, parsley, coriander, garlic, mint, onion, cumin, rose geranium, French tarragon and oregano flowers.

Butternut squash soup isn’t always delicious. But when you make your own and steer clear of the gloppy sweet stuff steaming away in cafeteria-style restaurants, you realize it can be.

No need for an immersion blender or otherwise. Cook the soup down until all the bits have mostly broken by themselves and then smash the biggest chunks with the back of your wooden spoon.

Croutons make salads and soups and most everything else more enjoyable. We make them at least twice a week in our house. I have no regrets.

I’ve written this here before, but that post is a million and a half years old and begging for an update.

Butternut Squash Soup – a sort of recipe ripe for adaptation


1/2 large yellow onion, or 1 medium onion, sliced
olive oil or butter, a tablespoon or two
1 butternut squash, peeled and cubed
sea salt to taste
herbes de provence, or any other favorite spice blend that you’re taken with, to taste

1. Slice the onion and mix with a tablespoon or two of herbs and sea salt (don’t be stingy with either); cook on medium heat in a tablespoon or so olive or butter, until richly golden brown and melty.

2. Add the cubed butternut squash to the pot with the onions, stir until coated with olive oil and add water enough to cover the top of the squash. Cover and let boil away for 20-30 minutes or until the squash begins to break down.

3. Use a wooden spoon to smash any large chunks, or blend with an immersion blender if you must. Finish with a healthy pour of heavy cream.

4. Serve with freshly made croutons or slices of crusty bread. Or, if you’re feeling very ambitious, make to serve alongside apple and onion hand pies with cheddar and sage.

More butternut squash comfort food, here.

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  • Reply Danielle E. Alvarez November 12, 2013 at 2:35 pm

    This is perfect for a rainy week in Paris. I MISS butternut squash soups of all kinds.

  • Reply pretty little things November 12, 2013 at 2:51 pm

    mmmm today is such a soup eating kind of day – this looks amazing! xo


  • Reply Megalolz!!!! November 12, 2013 at 3:02 pm

    This looks so good! I love soup. Especially my Mum's home made soup. Mmmmm.

  • Reply natalie November 12, 2013 at 3:22 pm

    I find that I get more flavor / luck / enjoyment when I leave the squash / pumpkin / whatever I'm turning into soup caramelize a little bit before I add the water / stock (meaning adding a little bit of time to step 2). Just thought I would share!

  • Reply kari November 12, 2013 at 7:33 pm

    Butternut squash soup, otherwise known as November in a bowl. I love that this recipe includes simple ingredients, sounds accessible to less experienced cooks like me, and yet appeals to my inner autumn. : )

  • Reply DJ November 12, 2013 at 8:35 pm

    I'm so glad you said that about looking in other people's windows – I purposely take my dog for walks when it gets dark so I can snoop on people. In a good way! I just want to see how they decorate their house and spend their evenings.

    My husband thinks I'm weird. He also hates butternut squash soup, so I sadly have to pass on pinning all of the amazing butternut squash soup recipes.

  • Reply Miss Cris November 12, 2013 at 10:34 pm

    Look delicious. I may have to give this another try and substitute the cream for coconut milk (dairy allergy *sadpie*)

  • Reply danaindc November 13, 2013 at 12:30 am

    So lovely! I usually do butternut squash soup too, but made one recently with sweet potatoes instead. And I used yogurt instead of cream… it was simple and warm and comforting. Thanks for your recipe!

  • Reply Jessie Ammons November 13, 2013 at 11:46 am

    This is just my kind of "recipe." Can't wait to give it a go.

  • Reply sweet harvest moon November 14, 2013 at 12:15 am

    My favorite!

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