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Butternut squash soup

Butternut squash soup

A creamy and flavorful soup, perfect for cold days.

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Recipe from Kittycataclysm, Visitor7, MarcGarver and 2 other contributors (Wikibooks), adapted by Recette de cuisine ·

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Discover this delicious butternut squash soup, perfect for chilly evenings. It’s easy to make and full of flavor, adding warmth and indulgence to your winter meals.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr
  • Resting30 min
  • Total1 hr 45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour, food processor, frying pan
  • Estimated cost$5.68 $1.42 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $2.98
  • $0.29
  • $0.24
  • $0.10
  • $1.46
  • $0.61

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 200 °C.
  2. Cut the pumpkin in half lengthwise and remove the seeds. ≈ 8 min
  3. Rub the onion and squash with olive oil. Cook them uncovered for about 1 hour, or until they are tender. Let them cool slightly.
  4. Add the pumpkin pulp to a food processor. Add the onion and 1 to 2 cups of chicken broth. Blend until smooth.
  5. Pour this into a saucepan. Add the garlic, sherry, and nutmeg-flavored walnuts, and stir over medium heat. ≈ 4 min
  6. Add the remaining ingredients and cook until they are heated through. Season to taste.

The bill

Butternut squash soup

  • 1 kg of butternut squash$2.98
  • 2 medium onions, peeled and cut in half$0.29
  • 2 tablespoons of olive oil$0.24
  • 2 cloves of garlic, finely chopped$0.10
  • 400 ml of chicken or vegetable broth$1.46
  • 1 teaspoon of ground nutmeg$0.61

Total$5.68

that's $1.42 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of butternut squash
  • 2 medium onions, peeled and cut in half
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, finely chopped
  • 400 ml of chicken or vegetable broth
  • 60 ml of creamy sherry
  • 1 teaspoon of ground nutmeg

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