Butternut squash soup

Butternut Squash soup

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“I am rich today with autumn’s gold,
All that my covetous hands can hold;
Frost-painted leaves and goldenrod,
A goldfinch on a milkweed pod,
Huge golden pumpkins in the field
With heaps of corn from a bounteous yield,
Golden apples heavy on the trees
Rivaling those of Hesperides,
Golden rays of balmy sunshine spread
Over all like butter on warm bread;
And the harvest moon will this night unfold
The streams running full of molten gold.
Oh, who could find a dearth of bliss
with autumn glory such as this!”
–   Gladys Harp

A walk by the Harper Lake in Louisville treated me to the music of crisp crunchy leaves. What fine music they make along with the blowing wind and what a pretty site it is to see. The breeze making waves on the water, the setting sun in the not so distant mountains and everything so golden that it feels like a gentle kiss from the sun.

I felt like extending that kiss from the sun and bring it inside my home. So I made this butternut squash soup and served it with homemade rustic bread. I had planned for leftovers for my lunch, but sometimes plans don’t work. Hubz and kid finished the soup mumbling some words between spoonfuls. I am thinking they were saying that it was good because we had no leftovers.

Here is how I made it


  • 1 butternut squash, cut into two lengthwise
  • 2 Tbs olive oil
  • 1 medium onion, sliced thin
  • 1 Tsp garlic chopped
  • 4 cups veg stock
  • ½ C milk
  • Salt and freshly ground black pepper
  • Fresh basil, chopped fine
  • 1 tsp sugar


  1. Cut the squash lengthwise into two. Pre Heat oven to 400F . Place squash cut side down on a pan. Bake for 35- 40 min
  2. Once cooked, allow to cool. Scoop out the meaty part and leave the skin out.
  3. Add oil in a pan, cook sliced onions and then add garlic
  4. Add the stock, salt if u need, bring it to a boil add the squash, blend with a hand blender until the soup comes together.
  5. Add the milk, allow it to come to a boil, add the pepper, basil, sugar.. mix.
  6. Serve with a rustic bread and herbs mixed in olive oil . Add a Salad if you need.


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Comments 5

  1. Pingback: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

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  2. This soup is so good, the basil compliments butternut squash so well. Recipes like this one with fewer ingredients reminds me from time to time that comforting food is simplistic and thats what makes it special. The bread looks really good, I wish I could take a bite!

    The poem is written so beautifully, I can ‘feel’ it. Saw a splendid golden fall in Wisconsin-Michigan few days back, even now when I close my eyes I can see the spectacular fall colours. Its a magical season!

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      The basil is the magic here. I have made butternut squash soup with a lot of different herbs and spices, but I LOVE this one the best. The bread was made in a bread machine. Yes! I do use a bread machine sometimes!
      Fall makes me Fall in love with nature all over again!!

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