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Pureed Butternut Squash Soup

This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.

  • servings: 6

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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1 to 3 teaspoons fresh lemon juice

Directions

  1. Step 1

    In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

  2. Step 2

    Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.

  3. Step 3

    Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Source
The Martha Stewart Show, January Winter 2008

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Reviews (7)

  • celizabette 30 Oct, 2013

    Interestingly, I made this without having read the comments, was out of chicken stock, and just used water. To add flavor I used fresh orange instead of lemon, and a lot of it. I made the spicy pumpkin seeds to accompany it and made them extra spicy. We really enjoyed the soup as a light, healthy, zesty weeknight meal. It's not as flavorful/elegant as some other butternut squash soups, but it's not as heavy and time-intensive either.

  • momofuku 5 Oct, 2010

    My family and friends really enjoy this soup. We make it for Thanksgiving and Christmas every year. We like that it's not heavy and creamy. I think that coming from a chinese background where a lot of soup bases are made with chicken stock, this really appealed to our palette!

  • judypatel 30 Dec, 2009

    I want to remove this from my collections but haven't figured out how yet. After reading the comments, I don't want to make it.

  • rovaries 16 Nov, 2008

    hmmm.... not terrible, but, tasted alot more like chicken and less like squash. i am usually a squash purist, i wouldn't add sugar or orange juice to it. i remember YEARS ago there was an amazing squash soup in Martha Stewart Living magazine. i am pretty sure it had some weird things in it, but it was stellar. My husband is begging me for it, but i haven't made it in 2 years.

  • RCBlevins 27 Feb, 2008

    I hated this recipe.

  • jencramer 20 Feb, 2008

    This was very good! I also added a chopped leek

  • racheldew 21 Jan, 2008

    turned out good. I accidently didn't have enough butternut, so soup turned out a little bit more of a chicken taste, but still good.