Butternut Squash Soup

From the Moosewood Cookbook.

One Holiday Cynthia made this and as she was transferring it the pan slipped and the entire batch went on the floor. :( but the house smelled great!

Add a dollop of Sour Cream to each serving. It's delicious and provides a bright contrast to the soup's crisp deep color.


  • 1 medium to large butternut squash (~2C cooked pulp)

  • 1 large spanish onion (~3 C.)

  • 2 T vegetable oil

  • 1/4 t. nutmeg

  • 1/4 t. cinnamon

  • 1/4 t. thyme

  • 2 bay leaves

  • 1 medium carrot diced

  • 2 celery stalks chopped

  • 1 1/2 C. water

  • 1 1/2 C. tomato juice

  • 1 C. apple juice

  • 1 C. orange juice

  • salt

  • ground black pepper


  1. Bake or boil the squash.

To bake:

Halve the squash, scoop out seeds Place the squash halves cut side down on an oiled cookie sheet. Cover loosely with aluminum foil.

Bake at 350 until tender (about 1 hour) Scoop out the pulp.

To boil:

Peel the squash, halve it and scoop out the seeds, cut into chunks and place in a saucepan add water to cover. Bring water to a boil and cook until tender (~ 15 min).

Drain and reserve the liquid for use in lieu of water

  1. Meanwhile, sauté the chopped onion in the oil with the cinnamon, nutmeg, thyme and bay leaves until the onion is translucent. Add the diced carrot and chopped celery and the water. Cover and simmer until the carrots are tender. Remove the bay leaves.

  2. In a blender, purée the cooked squash, the onion carrot mixture and the juices in batches

  3. Gently reheat the soup add salt and pepper to taste.