Recipe Save – Autumn Squash Soup

The most delicious butternut squash soup I’ve ever had the pleasure of tasting.

butternut squash soup

Recipe origin: Friend, C. Fussell
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Meal Type: Soups & Stews


  • 2 tbsp. Butter
  • 1 tsp. Ground rosemary
  • 2 Small onions, chopped
  • 3 Butternut squash, peeled and cut into chunks
  • 6-10 cups chicken broth
  • 1 tsp. Salt
  • 1/2 tsp. Freshly ground white pepper
  • Hot pepper sauce to taste (I like a lot!)
  • 1-1/4 cups Heavy cream
  • Salt


  1. Melt the butter over moderate heat in a large heavy saucepan or dutch oven.
  2. Add the onion and rosemary and cook for about 5 minutes until the onion is soft.
  3. Add the squash, chicken stock, salt, pepper and hot pepper sauce, reduce the heat and cover.
  4. Simmer, stirring occasionally, for about 2 hours, or until the squash is very soft.
  5. Use a food processor or blender to puree the hot soup. Add additional stock if the soup is too thick.
  6. Add the cream and warm.  You can add salt, more white pepper and more hot pepper sauce to taste.
  7. Ladle the soup into bowls, garnish with a dollop of sour cream, and serve.

Cook’s Notes
Excellent with cheese and red wine.


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