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Butternut Squash Soup

Inspired by Look & Cook Cookbook

Old-fashioned soup recipes are some of my favorites because of their unique ingredients that produce the best flavors. This is definitely the case for Willen’s butternut squash soup. The use of ginger adds a depth of flavor that is unexpected and entirely delicious, and I feel with spring just around the corner, this cozy, comforting soup is great for those still chilly nights when you want to cuddle up with blankets, hot chocolate and a good film. Alternatively, you can serve it alongside the quiche, creme brûlée and brioche (recipes coming soon) for a deliciously French dinner, as I originally intended for these recipes.

Butternut Squash Soup


  • 1 red onion, diced

  • 2 cloves garlic, chopped

  • 1 tablespoon butter

  • 2 Granny Smith apples, diced

  • juice of 1/2 lemon

  • 1 inch fresh ginger, peeled and chopped

  • 1 butternut squash, peeled and diced

  • 4 teaspoons Better Than Bouillon, No-Chicken flavor base, diluted in 4 cups of boiling water

  • Salt and pepper

Yields: serving for 6

Prep Time: 20 minuites

Cook Time: 40 minutes


  1. Place the apples in a bowl. Add the lemon juice. Toss and set aside until ready to use.

  2. In a dutch oven, melt the butter.

  3. Add the onion, the garlic and the ginger.

  4. When the onions are translucent, add the squash and the apples.

  5. Add the stock.

  6. Cover and simmer the mixture for 30 minutes until the vegetables are tender.

  7. Puree the soup in either a food processor or a handheld emulsifier.

  8. Season to taste.

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