Simple Butternut Squash Soup

This is it. The final installment of the butternut squash trilogy. I'm sure you have been on the edge of your seat waiting. After days of wondering what to do with the last bit of butternut squash I decided on good old soup. Its one of Chris's favorites and something I can feed Liam as well.

Versatile is good. If it weren't for versatility I would be hugging my knees rocking in a corner somewhere.

But I'm not, I'm good and so is this soup so lets make it!

Here is what you will need:

2 butternut squash, seeded and diced.
1 tablespoon salt
1 teaspoon ground white pepper
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon ginger
1/2 cup heavy cream
1/4 teaspoon nutmeg

This recipe makes about 6 servings.

Prepare the butternut squash


Drop into a pot of simmering water and cook until soft, about 20 minutes

Once the squash is soft drain the water and transfer the squash to a blender. If you have an immersion blender 1. I'm jealous and 2. you can do the following steps in the pot you cooked it in. Now add half of the chicken or vegetable broth.

Allow the squash to cool for at least 5 minutes. Make sure your blender is no more than halfway full. Release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Once smooth return squash to the pot, add the rest of the stock and honey.

This is my favorite part. Stir in the heavy cream and season with salt, pepper, nutmeg and ginger.

The cream makes it so pretty. Return to a low simmer.

Such a comforting soup. Serve and enjoy!

Butternut Squash Risotto

I know what you're thinking. ENOUGH with the squash already! I can't help it, they were on sale so I got two. And having never purchased butternut squash before I was not aware that two would yield enough squash to get me through the end the of calendar year. Cheer up! I only have half a squash left. That's one, maybe two more recipes. Then I'll be on to the next flavor of the week. I'm a fickle mistress.


This recipe is, in a word, delish.

Here is what you will need:


4 cups vegetable broth
3 cups peeled cubed butternut squash,
3 tablespoons butter, divided
3/4 cups finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
1/2 teaspoon salt
2 tablespoons finely chopped fresh chives

So take your butternut beauty and peel her. Even though I have a decent vegetable peeler I was having a hard time with the thick skin, if you experience the same difficulty try this tip: Drop your whole squash into a pot of simmering water for about 3 minutes. Just enough to soften the skin, then you can peel and dice your squash with ease.

Remove the seeds and pulp and dice the squash into uniform bite sized pieces.

In a medium saucepan, bring the vegetable broth to a simmer over medium-high heat. Reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes

Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but firm to the bite and the mixture is creamy, about 20 minutes total.

Gently stir in the butternut squash.

Sprinkle in 1/2 teaspoon of salt

Brace yourself now, this is where it gets good.

Add the Parmesan and the butter. Ever so gently, fold together.

Hmmm. Do you know what this photo is missing? CHIVE. I made the rookie mistake of going to the grocery store that NEVER has fresh herbs in stock so my risotto is sans chive. Yet mouthwatering just the same. Don't forget the chive, but if you do don't apologize- no one will know- It's that good.

Butternut Squash Apple Crisp

I've been feeling a little down lately. I'm not afraid to admit it, it gets lonely staying home with an infant all day. I know I'm EXTREMELY blessed to be able to stay home with him and I wouldn't have it any other way. Sometimes the thought of getting together with friends that don't have children is a little intimidating. I do not want to be the mommy who drones on and on about how her kid just learned to eat toast by himself. But when that's the highlight of your day, what else is there to talk about? I know I should get out more, like I said, intimidating. Its a vicious circle. Yet, instead of reading the paper or watching more than 90 seconds of CNN, I make dessert! It's therapy second only to retail.

I found this recipe online from The Hungry Housewife.

Like Leslie, I had never cooked butternut squash before and I'm not sure why. I guess I was just waiting for the right recipe... I think I found it:

You will need:

1 Butternut Squash
1 Apple, chopped, divided
1/2 teaspoon cinnamon
2 Tablespoons Butter, divided
pure maple syrup, a drizzle or two
(Ingredients continued below)

Cut the squash in half, lengthwise and scoop out the membrane and seeds from both halves.

Peel and dice your apple, toss in a bowl with 1/2 teaspoon cinnamon

Equally divide the apples between the squash halves and top with 1 tablespoon of butter each.

For the CRUMB TOPPING You will also need:

3/4 stick butter
3/4 cup flour
1/2 teaspoon pumpkin pie spice
2 Tablespoons Sugar
2 Tablespoons Brown Sugar
3 Tablespoons Instant Oats
1/4 cup Pecans, chopped

Add flour to a large bowl and cut in butter with a pastry blender or two forks until the butter bits are pea sized.

Add the remaining ingredients to the flour bowl and mix together.

Mound the crumb topping over the apples and butter. Don't be stingy you're going to have leftover topping so pile it on there. Now take the maple syrup and give your squash a drizzle.

Then throw it in the oven at 350 for about 45 minutes- depending on how large your squash is!

Mmmm. Yes, this will do very nice

Let's have a closer look shall we?


I feel much better now, ice cream anyone?