Butternut Squash Soup for #SundaySupper

Winter squash is now in season. I look forward to this time each year so I can make soup. It is rare for me to make it in summer. My craving for soup and stew really kick in with the cooler weather. All it takes is a cool and rainy day and I am pulling out the soup pot. That is exactly what happened the other day. I made butternut squash soup.

The first thing I have to do is put on gloves. Unusual for a home cook right? I discovered I get contact dermatitis when peeling butternut squash. My skin turns orange and tightens up like you would not believe. You may want to take preventative measures and wear gloves while peeling the squash. Peel it thoroughly until all you see is orange color. Be sure to peel off the yellow-ish thin layer right under the skin.

Make sure you have a big, good, sturdy knife. Butternut squash is hard. Cutting through it is tough. I could see how some knives would not handle the job or break. The rest is easy once you have it chopped up. Oh, one other note…if you puree it in a blender, do not fill it to the top and loosely cover the blender. Hot soup expands as it blends. How do I know? I had butternut squash soup blow out all over my kitchen once. A great big orange mess. Lesson learned.

The Sunday Supper team is celebrating all things orange. Pam from The Meltaways is our event host. What a fun theme Pam picked to kick off October when you see the color orange all around. Take a look at these recipes:

Sunrise  (Breakfast and Brunch)

• Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
• Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
• Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
• Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
• Patti from Comfy Cuisine is bringing  Classic Orange Marmalade
• Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
• Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
• Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
• Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
• Kris from In The Kitchen With Audrey and Maureen made Sweet Potato Pancakes

High Noon (Soups, Salads and Sandwiches)

• Renee from Magnolia Days is serving up some Butternut Squash Soup
• Beate from Galactopdx is bringing her Carrot Ginger Soup
• Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
• Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
• Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
• Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
• Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
• Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
• Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
• Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
• Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)

• Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
• Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
• Pam from The Meltaways is making Spooky Stuffed Peppers
• Patsy from Famfriendsfood is bringing her Carrot Souffle
• Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
• Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
• Tammi from Momma’s Meals is making Hearty Pork Stew
• Kristin from Kwistin’s Favorites is making Orange Chicken
• Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
• Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
• Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
• Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
• Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins
• Valerie from Val’s Food and Or Art made Double Stuffed Roasted Acorn Squash

By The Bonfire (Sweets, Snacks and Sips)

• Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
• Brie from Brie’s Bites is making Peanut Butter Pumpkin Bites
• Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
• Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
• Anne from Webicurean  is making some Drunken Pumpkin Bread
• Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
• Leslie La Cocina De Leslie is making Sweet Potato Atole
• Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
• Tara from Noshing With The Nolands is bringing Oranges En Suprise
• Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
• Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
• Isabel from Family Foodie is baking up Moist Pumpkin Bread
• Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
• Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
• Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
• Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
• Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
• Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
• Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
• Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
• Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
• Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
• Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

That is one great list of orange culinary delights. What a way to brighten up a meal. A feast for the eyes and the tummy!

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check our our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Print

Butternut Squash Soup

A recipe for butternut squash soup - smooth and with a hint of spices.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Servings 8 people

Author Renee

Ingredients

• 2 tablespoons olive oil
• 1 large onion Vidalia or sweet recommended, chopped
• 2 cloves of garlic minced
• 2 butternnut squash peeled and seeded
• 64 ounces vegetable broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon fresh grated nutmeg
• 1/2 teaspoon cumin
• 1/2 teaspoon allspice
• 1 bay leaf
• 1 1/2 teaspoons salt divided
• Few grinds of fresh ground pepper
• Juice from 1 orange
• Splash of orange liqueur optional
• Heavy whipping cream optional
• Pepitas for garnish optional

Instructions

1. In a 7-quart or larger soup pot or dutch oven, heat the olive oil over medium heat. Add the chopped onion and 1/2 teaspoon of salt. Cook (sweat) the onions until translucent. Add the garlic and cook for 1 minute, until fragrant. Add the squash, broth, ginger, nutmeg, cumin, allspice, bay leaf, 1 teaspoon salt, and pepper. Stir ingredients together and bring to a simmer over medium-high heat. Cover and turn heat to low. Cook, covered, about 1 hour until the squash is very soft. Remove and discard bay leaf.
2. Puree using an immersion blender or in batches using a blender or food processor. Stir in the orange juice and liqueur (if using). Stir in some heavy cream if desired (about 1 to 3 tablespoons). Garnish with pepitas if desired. Serve hot.

Recipe Notes

This is a thick soup. You can add more vegetable broth or water to thin the consistency.