Recipe - Butternut Squash Soup


Enjoy this classic recipe shared by NEP DPG member Jessica Fey!




Butternut Squash Soup



    • 1 medium-large butternut squash (approx. 3.5 lbs), halved and seeded
    • 3 tbsp. olive oil or butter
    • 2 large leeks (white part only), thoroughly cleaned and chopped
    • 4 tsp. minced, peeled ginger
    • 4 cups chicken or vegetable stock
    • 1 ½ tsp. salt (or to taste)
    • Cilantro, parsley, or croutons (as garnish)




1. Preheat the oven to 400 °F.


2. Place butternut squash cut side down on an oiled baking sheet.


3. Bake for an hour or until the squash can easily be pierced with a fork.


4. Let cool, then scoop the pulp from the squash skin and discard the skin.


5. Add olive oil or butter in pot over medium-low heat.


6. Add leeks and ginger. Cook for 5-10 minutes, stirring, until tender but not browned.


7. Stir in the squash along with the chicken or vegetable stock.


8. Bring to a simmer and cook for 20 minutes, stirring and breaking up the squash with a spoon.

9. Puree until smooth with an immersion blender, food processor, or heavy-duty Blender (e.g. Vitamix, Ninja)

10. Add salt (to taste).

11. Heat through. Ladle into warmed bowls.

12. Garnish with cilantro, parsley, or croutons.


Pro tip: Save your squash seeds to use as garnish. Wash and rinse them. Add 1 ½ tsp olive oil and bake them along with squash. Sprinkle on soup before serving.


Recipe from The Joy of Cooking