Squash Soup

Course Appetizer


  • 1 ea Butternut, buttercup oracorn squash
  • 1 tb Oil
  • 1 ea Onion, chopped
  • 1 ts Ginger, grated
  • 2 ea Apples, peeled & chopped
  • 2 1/2 c Vegetable stock
  • 1/2 ts Dried thyme leaves
  • Salt & pepper
  • 2 tb Parsley, chopped


  • Pierce squash in several places with sharp knife.
  • Microwave at high (100% power) for 3 minutes to soften peel. 
  • Peel and chop 3 cups squash. In medium saucepan, melt butter over medium heat. Add onion and ginger. 
  • Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes. 
  • Remove from heat and puree in batches in food processor or blender until smooth. 
  • Season to taste with salt and pepper. Serve hot. Garnish each serving with chopped parsley. 
  • (Or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley.)


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