Easy and Precious Butternut Squash Soup

There was a large butternut squash sitting on my counter for a few weeks, taunting me. So, Sunday, as I prepared Sweet Potato Casserole for Thanksgiving Dinner, I decided to create a soup.

Because I made baby food when the kids were babies, pureeing it was something I’ve done before. All you need to do is cut a squash in half length-wise, spoon out the seeds and strings, and place it in a baking dish, skin side down, filled about a 1/4 way with cold water. Bake your squash for about an hour at 350.

When finished baking, spoon the squash out of the peel and place into a food processor or blender. Blend or process until pureed (a thick, soupy-like texture.) If you have never had butternut squash before, take a taste. You’ll be amazed at the natural sweetness.

In a large pot, combine the following:

  • pureed butternut squash
  • 1 14 oz can of butternut Squash (I used Farmer’s Market Organic)
  • 2 large handfuls of baby carrots, diced into small pieces
  • 15 oz can of chicken stock
  • about a 1/2 Tablespoon flour
  • 1 cup of half and half
  • Nutmeg, Kosher Salt & Pepper to taste

Stir, boil for about 10 minutes and simmer until you serve.

I served it with Caeser Salad for an easy dinner. The Huz and I loved it, the kids enjoyed it. I’m saving leftovers (this recipe makes a lot) and making more Tuesday so that I can serve it at Thanksgiving Dinner.

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mom of 3 and wife living in the Philadelphia suburbs, Julie is a former elementary school teacher and a Public Relations manager. She is the owner/editor of Julieverse, a merchandiser with Chloe + Isabel (jewelryverse.com) and founder VlogMom and Splash Creative Media. A marketing strategist and freelance education and parenting writer by trade, Julie attempts to carve out time to enjoy playing with her kids, PTO, cooking and exercise.

© 2010, Julie Meyers Pron. All rights reserved.


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