Friday, March 13, 2015

Classic Butternut Squash Soup

It is the time of year where the weather is not quite warm but the bite of winter has subsided. Your ankles come out of hiding.  You start thinking about skipping the tights and exposing your bare legs.  You start thinking about sunny weekends at the lake and then you think about putting on a bathing suit. Dun, dun, duuun.

After three long months of covering up and hunkering down, I'm not feeling particularly bathing suit ready.  It has been dark and cold and it isn't easy to do anything besides survive the day and curl up next to the fireplace with a glass of wine and re-watch all of Game of Thrones in preparation for the season premiere of season 5 on April 12.  (Anyone else psyched for GOT?  If you've read the books you'll probably enjoy this theory as much as I did)

Still, we're taking baby steps with our dinners to transition into glorious Spring.  Andy and I are both past want hearty bowls of pasta but not quite wanting to nosh on cold salads yet.

Enter the butternut squash.  It tastes rich and comforting but is incredibly low in calories and is nutrient packed vitamin A, vitamin C and potassium!  Its cheerful hue doesn't hurt, either.

This Class Butternut Squash Soup is creamy without the cream.  It tastes decadent but is completely healthy for you.

Prepping a butternut squash initially feels like a lot of work but the reward keeps me coming back for more.  For those days when I don't feel like wrestling the behemoth squash, Whole Foods has a nice frozen diced butternut squash available and it tastes just as good.

Brilliant color!

A little mirepoix action

Classic Butternut Squash Soup


2 tbsp extra virgin olive oil
2 medium carrots, diced
2 celery stalks, diced
1 yellow onion, diced
4 c cubed butternut squash, fresh or frozen
1/2 tsp chopped fresh thyme
4 c low-sodium chicken broth
1/2 tsp salt
1/2 tsp fresh ground black pepper


Heat oil in a large stock pot.  Add carrots, celery and onion and cook for about 4 minutes.  Add butternut squash, thyme, chicken broth, salt and pepper.  Bring to a boil then reduce hear and simmer until squash is tender enough to poke through with a fork, about 20 to 25 minutes.  Turn off burner and let soup sit and cool for about 10 minutes.  Use an immersion blender to puree soup or transfer in batches to a food processor to puree.  It takes me about 4 batches with a 7 cup food processor.  Combine all batches after you're done pureeing and stir.  Heat through and serve.

Feel free to garnish with some Parmesan cheese, crispy pancetta, bacon or croutons.

With swimsuit season just around the corner, I opted to skip the extras and enjoy the creamy goodness that is this Classic Butternut Squash Soup.

Do you have any transitional recipes you're loving these days?

Happy Friday! 


  1. This dish looks so delicious! I am definitely going to try this :) Thank you!

  2. This dish looks so delicious! I am definitely going to try this :) Thank you!

    1. Thank you! I hope you do! It is easy and healthy AND yummy :)


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