Rating: 3.71 stars
72 Ratings
  • 5 star values: 22
  • 4 star values: 23
  • 3 star values: 13
  • 2 star values: 12
  • 1 star values: 2

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

The Martha Stewart Show, Episode 3073

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Servings:
6
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Ingredients

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Directions

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  • 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.

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  • 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.

  • 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.

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Reviews (1)

72 Ratings
  • 5 star values: 22
  • 4 star values: 23
  • 3 star values: 13
  • 2 star values: 12
  • 1 star values: 2
Rating: Unrated
10/30/2013
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.