Easy Pureed Butternut Squash Soup

Name: Easy Pureed Butternut Squash Soup
Yield: 6 servings
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

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

Source: The Martha Stewart Show, Episode 3073

Servings

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. 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. 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. 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.

Similar Recipes

Reviews

How would you rate this recipe?

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.
Reply
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!
Reply
MS11140572

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.
Reply
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.
Reply
RCBlevins

27 FEB, 2008

I hated this recipe.
Reply
jencramer

20 FEB, 2008

This was very good! I also added a chopped leek
Reply
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.
Reply

I'm in the mood for:

See Recipes