Butternut Squash Soup



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Preparation Time~2 hours


4 (med-large), peeled and cubed Butternut squash
2, peeled and cubed sweet potato
32 oz fresh vegetable stock
4 cups carrot juice
1 (large), finely chopped sweet onion
2 tbl. spn. minced garlic
to taste salt
to taste black pepper, ground
2 tspn rubbed sage
2 tspn Thyme
~18 sprigs Saffron
2 tspn bourbon vanilla
1/2 cup olive oil (extra virgin cold pressed)

1. Boil the squash and potatoes until very soft. With a mixer, beat the squash and potatoes into a smooth mush while slowly adding olive oil. Blend in all spices (including vanilla) except salt and pepper.

2. In a large stew pot, add carrot juice, vegetable stock, onions and squash/potato mash. Bring to a boil for 10 minutes, then simmer for 40 minutes. Stir occasionally to be sure nothing is sticking to the bottom of your pot/things aren't burning. Slowly add salt and pepper to taste.

3. Serve hot or chilled. To alter texture, either add a cup of vegetable stock (for a watery soup) or a couple tablespoons of corn starch (to thicken). Also, I make my own vegetable stock to be very sure it doesn't have any hidden gluten or preservatives.

Oct 25, 2010 2:14:05 AM Daniel Bingham said...

This was yummy! Shel and I tried it last night :)

Oct 25, 2010 2:14:05 AM Michelle said...

Thanks for the recipe Amanda!

Oct 25, 2010 2:14:05 AM Amanda said...

Woah! Thanks guys, glad ya liked it! Did you make the *whole* batch, because honestly it makes a ton of friggin soup.

Oct 26, 2010 2:33:32 AM Daniel Bingham said...

Testing commenting, which may or may not be broken.

Oct 26, 2010 6:48:50 AM Michelle said...

No, we didn't make a whole batch, but it was still two much for both of us. :)

Oct 26, 2010 12:43:31 PM Amanda said...

Yeah I just froze two quart bags full of it :-P

Nov 8, 2010 6:44:05 PM ginga1911 said...

I can't seem to find saffron anywhere near me. Any ideas for a substitute?

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