Butternut Squash Soup

Yesterday I figured out that I have been making this particular soup for 14 years.  This is by far my longest standing, go-to recipe.  The first time I made it was after graduating from college, right before I moved to San Francisco to start work and become an adult.  I love knowing that little fact – so much was about to happen in my life… There is a small tradition in my family of writing notes on actual recipes (when the dish was made, if any changes were made, how successful it was, and lastly, if there was an occasion).  These small bits of information are completely informal, with no rhyme or reason, but provide so much history!  This recipe, made by Marilyn Weissman, was originally published in our local newspaper in November 1993 as the winner of a community cooking competition.  My recipe (with notes) is a photocopy from that newspaper piece, but I see that Marilyn still lists this recipe on her website My Global Kitchens, another great place to poke around for recipes, I’m sure!

This comforting fall soup differentiates itself by bringing together some unique flavors.  Creamy butternut squash combined with the spicy and bright tastes of ginger and lime create a lovely fall soup you won’t soon forget.  I made this for our dinner last night, and I also ate it for lunch today and realize now that it really is better the next day.  The flavors have a chance to mellow and meld and is just oh, so comforting.

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Butternut Squash Soup

1 yellow onion, chopped

1 1/2 tablespoons fresh ginger root, peeled and minced

3 tablespoons butter

3 cloves garlic, minced

4 cups peeled, seeded, and thinly sliced butternut squash (about 1 1/2 pounds)

2 cups chicken or vegetable broth

2 cups water

1 lime, juiced (or to taste)

salt and white pepper (to taste)

Saute onion and ginger in butter, add garlic and cook until onion becomes translucent.  Add squash, broth, and water and bring to a boil.  Cover and simmer 25 minutes or until soft.  Put in food processor in batches (or use immersion blender to save time and dish washing), return to heat and stir in lime juice and salt and pepper to taste.  Can make two days ahead.  Garnish with thinly sliced lime and ginger strip.

I usually serve this recipe with homemade croutons and a simple green salad.  It can also be frozen for later use.  The pictures above show the recipe doubled.  You will also notice a few other time savers that I usually stock in my freezer, pre-minced garlic and ginger by the company, Dorot.  I know you can find an assortment of these frozen herbs at Trader Joe’s and Whole Foods, among other stores.  If you enjoy making soup, I highly recommend investing in an immersion blender (also pictured above), this tool simplifies the process of blending hot liquids and is relatively inexpensive.  I use mine all the time.

This soup is one of my personal markers that fall has arrived – I hope you love it too!

Enjoy!

5 thoughts on “Butternut Squash Soup

    • The internet can (sometimes) be a beautiful thing! I am so happy that I happened to “google” you and found your website. It is lovely to be back in touch and I will definitely keep track of your cooking and travels on My Global Kitchens. Thanks so much for the wonderful recipe, memories, and inspiration!

  1. Pingback: Butternut Squash Salad with Farro and Pepitas | Poole Party of 5

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