“This soup is smooth, creamy and delicious. It's deep flavor comes from roasting the squash, instead of boiling. Perfect for Thanksgiving!”

Ingredients Nutrition

  • 1 large butternut squash (split in half and seeded)
  • 6 cups chicken stock
  • 4 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 12 cups half-and-half
  • 14 teaspoon nutmeg
  • salt and pepper (black pepper is fine but white pepper compliments this soup well)


  1. Preheat oven to 350 degrees.
  2. Place squash face down in a baking dish filled with 1 inch water.
  3. Roast squash for 1 hour until tender.
  4. In large saucepan saute onion and celery in 2 tbsp butter until tender, but not browned.
  5. Scrape butternut squash flesh from skin and add to sauce pan.
  6. Add 2 tbsp butter and mash squash and vegies together, add salt and pepper to taste.
  7. Pour Chicken Stock (fresh tastes best, but canned can be substituted) into sauce pan and bring to a simmer.
  8. Add nutmeg.
  9. Simmer for 20 minutes, allowing for flavors to meld.
  10. Blend with immersion blender until smooth.
  11. Add half and half and bring to temperature (DO NOT BOIL).
  12. Salt and pepper, to taste.

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