Recipe of the Month- Butternut Squash Soup

Tuesday, September 9, 2014 at 5:13 AM | Posted By: Mira Roberts
Recipe of the Month- Butternut Squash Soup

Butternut Squash Soup

This delightful and decadent, seasonal favorite comes to us courtesy ofRealSimple.comPerfect for a quiet, cozy night in, or as a tasty start to a holiday dinner, this soup recipe is both savory, sweet and sure to warm your belly, all season long!


  • 4 leeks (white and light green parts), chopped
  • 1 3-pound butternut squash, peeled and cut into 1-inch pieces
  • 1 bay leaf
  • 5 cups low-sodium vegetable or chicken broth
  • kosher salt and black pepper
  • 2 teaspoons olive oil
  • 1 tablespoon fresh rosemary, roughly chopped
  • 1/4 cup shelled raw pumpkin seeds, roughly chopped (optional)
  • 1 baguette, sliced (optional)


  1. Place the leeks, squash, bay leaf, broth, ¾ teaspoon salt, and ¼ teaspoon pepper in a large saucepan or Dutch oven and bring to a boil.
  2. Reduce heat and simmer, stirring occasionally, until the squash is tender, 10 to 12 minutes.
  3. Remove and discard the bay leaf. Working in batches, puree the soup in a blender until smooth (or use a handheld immersion blender).
  4. Meanwhile, heat the oil in a skillet over medium heat. Add the rosemary and seeds, if desired, and heat, stirring occasionally, until fragrant, 2 to 3 minutes.
  5. Divide the soup among bowls and top with the rosemary mixture. Serve with the bread, if desired.

Filed Under: Recipe of the Month


About the Author

Mira Roberts studied writing at New York University, graduating with a BA in English Literature before pursuing a career in media, marketing and management with PARADE Magazine, Portfolio Magazine, AltDaily, skirt! and lululemon athletica. A full time mother, writing instructor and part-time freelance writer, Mira lives and laughs with her family in Norfolk, VA. 


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