Squash soups were introduced to European settlers in the future United States by Native Americans, who had been farming squash with corn and beans for hundreds of years and eating it roasted or stewed. However, the butternut squash varietal, ideally suited for use in smooth, creamy soups, is a much more modern development. Butternut squash was developed in the 1940s at the Waltham Experiment Station in Waltham, Massachusetts. With a bright color, a smooth texture, and a nutty flavor, butternut squash quickly became a culinary favorite and the mainstay of soups that had previously used pumpkin or other gourds.
Recipe Servings: 4
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash, peeled, seeded, and cubed
- 32 oz chicken stock
- salt and freshly ground black pepper to taste
Directions
- 1. In a large pot, melt the butter over medium heat. Then cook the onion with the celery, carrot, potatoes, and squash for 5 minutes. Add chicken stock until the vegetables are completely covered; then increase heat and bring to a boil. Reduce the heat to low and simmer, covered, for 40 minutes, until the vegetables become tender.
- 2. Transfer the finished soup to a blender and blend until smooth. Return to the pot and thin with additional stock until the desired consistency is reached, and season to taste with salt and pepper before serving hot.
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