Roasted Butternut Squash Soup

I live in Wisconsin, where we are fortunate enough to enjoy four seasons each year (although Winter CAN get a little long!). I love the lazy days of summer, enjoying all of the wonderful outdoor activities, grilling out, the long days full of sunshine and warm weather, golf, and hiking with my dogs. But, when September rolls around, I’m usually ready for Fall.

The beautiful colors, the cooler weather, football, wearing a favorite sweater, and of course, the farmer’s markets full of winter squash.

I love seeing the vendors with their tables and baskets full of butternut, acorn, delicata, spaghetti, buttercup and pumpkin squashes. The beautiful colors draw me in and I can’t decide which to buy. I usually end of taking too many home, but the good news is, they will last for months in the refrigerator or a cool basement or garage.

One of my favorites winter squashes is butternut squash. It has a muted yellow-tan rind which hides the bright orange-yellow flesh. It has a relatively sweet taste, but is great in savory recipes too.

To make butternut squash easier to handle, cut the neck from the body and work with each section separately.

Here is one of my favorite Fall recipes using butternut squash. This soup is creamy and delicious. A true taste of Fall!

Roasted Butternut Squash Soup
Course: Soup
  • 1 medium to large butternut squash
  • 2-3 apples (macintosh are good), peeled, seeded and chopped (optional)
  • Butter or ghee
  • 2-3 medium carrots, chopped
  • 2-3 stalks of celery, chopped
  • 1 large onion, chopped
  • 1 quart good chicken broth (homemade is best, but an organic, gluten free box is okay too)
  • 1-2 T curry powder
  • salt and pepper
  • 1 cup whole milk, full fat (optional) (or if dairy free, use coconut milk)
  1. Preheat oven to 375. Cut butternut squash in half lengthwise and scoop out seeds. Place on baking sheet or baking dish with some water and parchment paper (the water will prevent the juices from sticking to the pan and keep it from drying out). Place squash in oven for 30-45 minutes. You will know when it is done when you push in on the skin and it gives way. 

  2. Meanwhile, prepare the base of the soup. Saute the onions, carrots, celery and apples in the butter or ghee and stir occasionally to prevent burning. This should take about 10 minutes.

  3. Add curry seasoning (1 T, you can always add more to taste) and saute a few more minutes. Add the chicken stock and bring to boil, then turn to simmer and wait for squash to cool so you can handle it after it is done. 

  4. When butternut squash is cool enough, scoop out all of the meat and add to the soup. Bring back to boil and then return to simmer for about 30 minutes.  

  5. Add salt and pepper to taste and more curry powder if desired. When you have the flavor you desire, use an immersion blender to blend the soup so it is creamy. ( You can also do this in a blender, but be sure to do it in batches). If you would like it even creamier, add milk, about 1/2 cup at a time. 

Recipe Notes

SUSAN’S TIP: If time is an issue, Trader Joe’s and Costco both sell a container of pre-cut and peeled butternut squash which is recipe ready! If you use this, skip the roasting step and just add the chunks of squash before you add the broth. Heat through and add broth and then simmer for up to one hour before blending.

Arugula & Butternut Squash Salad

Salad, generally defined as mixed greens with dressing, has been a big part of our food history. Interestingly, medical practitioners like Hippocrates and Galen believed that the raw vegetables in salads “easily slipped through the system so do not create obstructions for the meal that followed” so salads were served before meals. Hence, the term “dinner salad.”

Even though my family lives in a cold climate, we can still enjoy raw vegetable salads throughout the year. That can be a lot of salad, so I need variety and I use the seasons to inspire my creativity!

Here’s one of my favorites that we eat during Fall when the squash is plentiful. Arugula too, will grow until the first frost, so sometimes you can still find local. If not, I can always find it at the store. It has a really nice, peppery flavor that pairs well with fruit or sweeter vegetables. The balsamic dressing marries the flavors of the fruit and lettuce perfectly!

Arugula & Butternut Squash Salad
Course: Salad
Servings: 6 people
  • 1 small or half large butternut squash, peeled, seeded and cut into small 1” pieces
  • Coconut oil or ghee for roasting squash
  • 1 container or bag baby arugula (preferably organic)
  • 2/3 cup pecans or walnuts
  • 1/3 cup small slices red onion
  • 1/2 cup strawberry pieces, blueberries or raspberries (optional)
  • 1/2 cup gorgonzola or blue cheese (optional)
Balsamic salad dressing:
  • 1/3 cup balsamic vinegar (you can substitute a raspberry vinegar here)
  • 1/4 tsp sea salt
  • 1 tsp dijon mustard
  • 1 tbsp dry herb blend (italian, sunny paris, herbs de provence)
  • 1/2 cup extra virgin olive oil
  1. Add oil or ghee to baking pan and melt if needed. Add cut up butternut squash pieces to pan and spread around so they are in single layer, sprinkling lightly with sea salt. Roast in a 375 degree oven for 30-45 minutes or until they are browned on edges. Cool on separate platter.

  2. Toast nuts in pan over medium heat for 30- 60 seconds (watch them, so they don’t burn)! You don’t have to do this step, but it does make the nuts just a little tastier!

  3. Add arugula, onion slices, cooled squash, berries and toasted nuts to salad bowl. Add cheese if using. Toss with the salad dressing right before serving.

  4. To make the dressing: Mix all ingredients in a salad dressing container or glass jar, shake to mix.