Soups & currieslunchdinnerGluten-freeNo added sugar

Butternut Squash Soup

Name: Butternut Squash Soup
Yield: 3 servings
Cuisine: Soups & curries
Ingredients: 1 medium butternut squash; 2 medium onions, peeled and halved; 2 tbsp olive oil; 2 cloves garlic, minced; 4 cups chicken stock or vegetable stock; ¼ cup cream sherry; 1 tsp nutmeg

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

Ingredients

Makes

1 medium butternut squash
2 medium onions, peeled and halved
2 tbsp olive oil
2 cloves garlic, minced
4 cups chicken stock or vegetable stock
¼ cup cream sherry
1 tsp nutmeg

Ingredients for 3 servings (1.7 kg) · the original recipe

Method

1
Preheat oven to 400 °F.
Oven
2
Cut squash in half lengthwise and remove seeds.
3
Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.
Oven
4
Spoon squash pulp into a food processor. Add onions and 1–2 cups of chicken stock. Purée until smooth.
Food processor
5
Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.
Stovetop
6
Add remaining stock and cook until hot. Season to taste.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.