Butternut Squash Soup

11 Oct

roasted butternut squash soupThe weather here has been wild this week.  So dramatic in fact, that we were in the 90’s one day with the Santa Ana desert winds blowing {and noses too due to allergies}, A/C on full throttle, and the decal on my car actually melting off, to the following day of scattered showers and a huge temperature plunge where we turned on the fireplace.  Since this week marks my 10 year {!!!} anniversary of LA living, I can attest that this is not the norm…though October is typically a little fickle here.

To soothe the runny noses and get in to the Fall spirit, I decided to make some soup…I wanted to make something orange…and squash soup oil and onion selectionwith the AC Ceramicsgraffiti series” bounty I got to use this week, the stars all seemed to align to a Halloween-eque theme.

So, I grabbed my favorite, simple, squash soup recipe and started to tweak it…once using bacon fat {I know…I can’t help it…I’m a GRITS}…once with butter…once with olive oil…I used purple onions and yellow onions…the end result:  a simple, yummy recipe for butternut squash soup.

{Gina’s Take}

The hardest part of this recipe is roasting the butternut squash {recipe} – specifically, cutting the squash in half (mine were about sqash soup prep2.5 lbs, netting ~3.5c cooked squash) and waiting for the squash to roast.  Well, typically anyway.  I had a blender malfunction during one of the soup trials, so RIP Cuisinart SmartPower Duet.  You’ve been limping along for quite some time and we had a good run.

As I mentioned above, one of my soup trials included using bacon fat and a purple onion and a trial using butter and a yellow onion.  I don’t usually have rendered bacon fat on hand, but we had a delicious weekend, so I saved the bacon fat just in case.

Now, I don’t know how this is possible, but when I put the two squash soup wrap upaforementioned trials side-by-side and had my husband try them, he couldn’t tell the difference.  I leaned ever so slightly towards the butter/yellow onion combo, but that was mostly due to the color.  The purple onion dulled the pretty orange pop of the squash ever-so-slightly.

butternut squash soup servedNet-net:  2 Tbsp butter, olive oil, or a bacon fat/olive oil combo…it’s a close tie.  If you go the bacon fat route, skip the salt as the bacon fat should cover you.   Add it to taste at the end if you think it needs a dash or two.

If you decide to dish this up, let me know what you went with!

{Pretty Little Tip}

Like a thinner soup?  Add more chicken broth…2- 2.5 cups.  Thicker soup?  Stay closer to the 1.5 cup mark…you can always add more.

Butternut Squash Soup


  • 2 Tbsp unsalted butter
  • 1 yellow onion, chopped
  • 1/2 Tbsp minced garlic
  • 1 prepared medium Roasted Butternut Squash (about 3-4 cups)
  • 1 1/2 (thicker soup) - 2 cups (thinner soup) chicken broth
  • 1 Tbsp fresh basil leaves, finely chopped
  • 1 tsp ground cumin
  • 1/2 Tbsp fresh squeezed lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • Garnish ideas: Parmesan or creamy goat cheese.


    To make the soup...
  1. Using a medium sized pot, heat 2 Tbsp butter until melted. Add garlic and onion and cook until the onions begin to soften.
  2. Add squash, broth, basil, cumin, lemon juice, pepper and salt. Stir and bring to a low boil.
  3. Cover and simmer for 25-30 minutes.
  4. Optional: Let the soup cool slightly so it can be handled and transfer to a blender and blend until you achieve desired texture.
  5. Serve with a pinch of Parmesan cheese or a dollop of creamy goat cheese.

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