Butternut Squash, Fall Soup Challenge

Butternut Squash – Source: Wikipedia

Butternut Squash

I belong to a wonderful group of food bloggers on Facebook called Foodify, and I am one of the proud admins.  Occasionally, we feature an event, challenging our members with a recipe contest. The most recent event is called: The Fall Soup Challenge.  The recipe must include a seasonal veggie, and/or legumes, and must not exceed 6 ingredients, excluding salt & pepper.  I picked butternut squash, because the color reflects the wonderful hues associated with the fall season, and l love the rich flavors. I wanted to add onions, but I would have had to use oil, and that would have put me over the limit. Here is a recipe that I created in my kitchen, and I am happy to share it with all of you. As the members post their recipes on our Facebook Event Page, I will be sharing their blog links on here. Please check back, as I will be updating from time to time, to include every participant.

Serves: 3-4  Level of difficulty: Easy – medium


  • 4 cups butternut squash, cubed
  • 3.5 cups water *
  • 1 sage leaf, + more for garnish
  • Nutmeg, 10-12 grates + more for garnish
  • Salt & pepper
  • 1/4 cup heavy cream, optional

    1) Place the butternut squash and water in a medium-sized pot. Over medium-high heat, bring to a boil, cook for 5 minutes or until tender.

    2)  With a large slotted spoon, pick the butternut squash (leaving the water in the pot) and put in a  food processor. Pulse it until it’s pureed.

    3) (if you were sautéing onions, this would be the time to do it, in a small frying pan)  Place the butternut squash purée back in the pot, add 1 sage leaf, nutmeg, salt & pepper and simmer for at least 15 minutes, stirring occasionally.

    4) Slowly add the cream, stir, and cook for an additional 5 minutes. Garnish with sage leaves, and nutmeg.  Serve in a soup bowl.

    This was a lovely side to a Turkey, Brie and Green Apple Sandwich that I also prepared that evening.

    * You can substitute the water with a low sodium chicken or vegetable broth for added richness.

    Butternut Squash Soup
    Foodify Fall Food Challenge Participants:  

    Roasted Carrot Saffron Soup  From Kicking back the Pebbles

    Vegetarian Coconut Pumpkin Curry Soup by Kouzounas Kitchen

    Thai Flavored Lentil and Squash Soup by Crackle and Temper

    Beet Soup with Veggie Chips by Art and Kitchen

    I hope you will attempt to make these delicious fall soups, and share your experience with us.  Happy Cooking From My Kitchen to Yours!

    Gina ~ Foodiewinelover



  1. Pingback: Roasted Carrot Saffron Soup | Kicking Back the Pebbles

  2. Pingback: Foodify Fall Soup Challenge  | Kouzounas Kitchen

  3. Pingback: Beet Soup with Veggie Chips | artandkitchen

  4. Pingback: Roasted Carrot Saffron Soup - Kicking Back the Pebbles

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: