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October 23, 2010

Seven soups every Saturday: butternut squash soup recipes

Seven black and white soup bowls

Maybe it's the color that seduces me, but I love butternut more than any other winter squash. The soups made from it can be thick or thin, spicy or sweet, but they're invariably golden orange. When you shop for butternut squash, look for one with a long neck; the seeds reside in a cavity in the bulb end, so a long-necked squash gives you more flesh for less work. My own soups are pretty straightforward, often flavored with curry, apples, and a spicy or smoky pepper, but there are so many interesting directions a butternut squash soup can go.

Seven butternut squash soup recipes caught my eye this week:

Adzuki butternut squash soup, from 101 Cookbooks

Pumpkin and butternut squash soup, from Joy the Baker

Crockpot butternut squash soup, from A Year of Slow Cooking

Mexican spiced butternut squash soup with beans and corn, from Andrea Meyers

Butternut squash soup with pancetta and pomegranate, from Former Chef

Roasted squash soup with maple glazed bananas, from Culinary Covers

Autumn harvest soup with butternut squash, kale, and farro or brown rice, from Kalyn's Kitchen

Find more delicious butternut squash soup recipes with Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.


Every cook should have a friendly potter who lives up the road and makes beautiful soup bowls! These black (really a complex brown glaze) and white bowls, made by my friend Bob, look dramatic filled with butternut squash soup as well as many of the soups I've posted here on Soup Chick.

If you'd like to share photos of seven soup bowls from your kitchen -- or from a friend's house, or your parents' attic, or an antique shop, or a housewares store, or a school or restaurant -- I'd love to share those photos on Saturdays.

It's easy: send one photo, of seven soup bowls or soup mugs. The bowls must all be able to be used for eating soup, and they absolutely do not have to match. Send the largest file your camera will allow; I'll size it to fit. Make sure the photo is in focus (very important). Tell me whose bowls are in the photo, or where you took the picture. If you're a blogger, I'll link to your blog.

That's it. One photo, seven soup bowls. Email to lydia AT ninecooks DOT com.


Posted by: Damaris | October 23, 2010 at 12:58 AM

I love butternut squash soup.Thanks for sharing these great soup recipes. Butternut squash in soup is my absolute favorite.

Posted by: Kalynskitchen | October 23, 2010 at 12:00 PM

Butternut is probably my favorite winter squash too, although I am a fan of buttercup squash, a type I tried a few years ago. I've been wanting to try one called Delicata Squash, but I keep going for the butternut when I'm picking squash!

I just had a fantastic butternut squash soup at a restaurant in Salt Lake. I need to try making it, and there are some good ideas here!

Posted by: Lydia | October 23, 2010 at 10:12 PM

Damaris, it's my favorite, too. Wonder why we all like it so much better than other squashes?

Kalyn, I don't see buttercup squash too often, but Delicata is more common here. I've never tried it in soup, but I love to cut it in rings and throw it on the grill.

Posted by: susan g | October 24, 2010 at 11:32 PM

Another good thing about butternut and delicata is that if they are cooked right, you can eat the skin. Today I got a heavy buttercup at an end of season farm stand -- looks promising. I have abandoned peeling in favor of steaming or microwaving halves to extract the pulp. I found a recommendation to give a whole squash 4 minutes in the microwave before halving it so it's easier to cut, and so you can cut squash rather than fingers.

Posted by: Candy Nartonis | October 26, 2010 at 08:52 AM

I will try Susan G's recommendations for microwaving butternuts before making the soup, and skipping the peeling process. I do wonder if I will miss the wonderful caramelized flavor from browning the squash in a bit of olive oil first. We have had two great pots of squash soup already and I have another butternut waiting for the next pot. I love fall!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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