Butternut Squash Soup

Happy Monday!  Hope you had a great weekend.  Ours was crazy busy–we’ll fill you in on a part of that tomorrow.  Which reminds me: don’t forget to subscribe to our blog before noon tomorrow, so you can have a chance at winning “Our Favorite Things” subscriber box!


As you can tell from our giveaway items, we love things having to do with food!  And soups definitely fall into that category.  I really love squash soup, and Tara’s Butternut Squash Soup is my favorite!  Our mutual friend, Jane, gave me her recipe a few years ago, and I was shocked when all of my girls not only liked it, but completely devoured it!

Prior to this recipe, I had never cooked a squash before.  And I don’t mind telling you that I was intimidated!  Jane advised me to simply rinse the squash, pat dry, and cook it, whole and uncovered, on a rimmed pan for 30 minutes at 375 degrees.  This will make it soft enough to peel and cut. I use an electric knife for everything from watermelon to meats, so feel free to cook the squash an extra 5-10 minutes if you’d like it to be softer and easier to cut.

squashsoupButternut Squash Soup

by Tara Laudie

2 T butter

1 c chopped onion

2 1/2 pounds butternut squash (one medium), peeled, cubed, and seeded

1/2 Granny Smith apple, peeled, cored, and diced

4 c chicken broth

1/2 c apple cider

1 1/2 t salt

1/2 t fresh thyme (or 1/4 t dry)

1/4 t fresh ground pepper


Melt butter in stock pot over medium high heat.

Add onions.  Saute five minutes.

Add squash and apple.  Saute five minutes.image

Add everything else, and bring to a boil.image

Reduce to simmer, cover, and cook 30 minutes until squash is tender.

Remove from heat.  Puree to smooth consistency.image

I use an immersion blender to puree the soup.  If you use a traditional blender, make sure to vent the lid and keep a towel over the blender to prevent the hot soup from splattering.

This soup is excellent as leftovers, and it also freezes well, so feel free to double the batch if you’re so inclined!

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  • Lillian Soza
    October 17, 2016 at 12:34 pm

    Yum! My brother in law shared a butternut squash soup with us last week that had carmelized onions in it. It was really tasty. It probably didn’t hurt that we also sprinkled bacon on the top of it. Try it!

    • Laura
      October 17, 2016 at 3:34 pm

      Oh my goodness! That sounds amazing!

  • Allison T.
    October 17, 2016 at 12:56 pm

    Another great recipe that I am so excited to try…thank you!! The pictures on your blog are beautiful!

    • Laura
      October 17, 2016 at 3:34 pm

      Thanks, Allison!

  • Louise
    October 17, 2016 at 3:33 pm

    Okay. From now on I’m calling you with cooking questions! Made a pork loin with butternut squash last week. Since I had never cooked anything with a squash before, I was having a real problem! One of my friends called while I was trying to attack the silly thing & told me she microwaves it after it’s halved. Since it was already halved, I tried that & it helped tremendously, but your method sounds MUCH better (and faster). We learn from others don’t we?

    • Laura
      October 17, 2016 at 3:35 pm

      Absolutely! I never would have known what to do without Jane’s guidance!

  • Ellie Augustin
    October 18, 2016 at 12:18 pm

    Looks so good and there is something about bread bowls that make soups that much better! YUM.

    • Laura
      October 18, 2016 at 6:57 pm

      I totally agree, Ellie! I have to give full credit to Panera for the bread bowls, but my girls were so excited about them that I’m going to use my go-to boule recipe and see if I can adapt it to smaller bread bowls. Fingers crossed! If it works, I’ll make sure to post about it!

  • Denise
    October 23, 2016 at 4:34 pm

    I just made this yesterday, and it’s easy and both Mike and I totally enjoyed it! Thanks so much.

    • Laura and Melessa
      October 24, 2016 at 3:37 am

      I’m so glad you liked it! It’s definitely a family fave.

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