Butternut Squash Soup

Butternut squash soup seasoned with sage and curry for a comforting meal

This is an exceptional soup. Full of healthy bright yellow butternut squash full of Vitamin A. Perfect for a winter evening’s meal. It has become one of  our favorites.


1 butternut squash
1 yellow onion
3 white potatoes
1 cup sweet frozen corn
6 cups chicken stock
1 tsp sage
1 cup half and half or cream
2 tblsp sour cream
2 tsp curry
salt and pepper to taste


ROAST: Prick the squash with a fork and place it whole on a sheet pan. Roast for 45 minutes in the oven  at 400 degrees until the squash has softened. Cool the squash, then cut it in half and remove the seeds. Peel the halves and cut into 2-inch chunks. Reserve.
COOK: Cut potatoes and onion into small chunks and put in large pot. Add corn and chicken stock. Slowly cook over medium heat till soup is at a simmer, add squash and coook till potatoes and onions are tender.
FINISH: Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with curry, salt, and pepper. Mix in cream, sour cream. Taste and adjust seasonings to taste.


Note:  I use a hand held blender wand to make my cream soups. Instead of going back and forth from a blender, an inexpensive hand held wand makes it much easier. Simply place the wand into the soup pot and blend carefully in the pot. Easy. I use the wand for many recipes. Well worth the investment for serious soup creators!


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One Response to Butternut Squash Soup

  1. Karen says:

    Do you think I could substitute some evaporated milk for some of the cream? Heavy cream is delicious, but all that fat scares me a little!

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