Butternut Squash Soup


8 cups cooked, mashed, butternut squash

6 cups homemade chicken broth (see recipe below)

2 large onions, sliced and caramelized

2 large sweet potatoes, peeled and cut into 1-inch pieces

2 large Granny Smith apples, peeled and cut into 1-inch pieces

2 T olive oil

2 teaspoons cumin

White pepper to taste


Cut several (preferably garden-grown) butternut squash into halves. Clean them and lay them cut side down on a large baking sheet that has been lined with parchment paper. Cover the pan tightly with the squash and bake at 350 degrees until tender, remove from oven and cool. Using a large spoon, scrape the cooked squash from the rinds. Measure and set aside.

Place the chicken broth into a 4-quart pan and add the cut sweet potato and apple, and simmer until tender. While that is cooking, slice the two large onions into a large skillet with 2 Tablespoons olive oil. Simmer them gently, stirring frequently until they are caramelized (a light caramel color). When the apples and sweet potatoes are tender, add the onions. You may want to add another ¼ teaspoon of white pepper or a sprinkle of salt to taste. Finally, add the squash and stir together until heated. To remove all of the lumps, you can either force the soup through a sieve or put it through the blender a few cups at a time.

This can be made ahead and refrigerated. It will fill a large crock pot, which is a convenient way to heat and serve it.

Homemade chicken broth

1 whole, medium sized chicken

2 small red onions

4 Tablespoons Italian seasoning

2 teaspoons cumin

Sprinkle of salt

¼ teaspoon white pepper

Rinse chicken and place in 4-quart pan. Cover with water, add the seasonings and the onion. Simmer on low, lidded, until chicken is tender. Drain the broth through a strainer, place it in a tall container and refrigerate overnight. Bone the cooked chicken and use elsewhere as desired. When the broth is chilled the next day, remove the fat from the top and the discard the stuff that has settled to the bottom. There should be about 6 cups of broth. If there are not quite 6 cups, add water.

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