Butternut Squash Soup


Butternut Squash Soup

I realize people love butternut squash soup in its simplistic glory. It’s all one warm, yellow tone, topped with a little parsley, ready to be slurped. I feel like it’s more of a soup base than an actual soup. It’s too sweet. Drinking a bowl of butternut squash soup is almost tiring. You keep waiting for the saltiness or tanginess to kick in, and it never does.

I love the flavor and silky texture of butternut squash when baked, I just think blending it all into a soup with very little ingredients beyond the squash gets to be bland. I think butternut squash soup deserves to have a better flavor profile. Like if butternut squash were to be on a dating app, it wouldn’t only show it’s sweet side. It’d show it’s spicy side, it’s social outings with it’s friends Potato, Serrano P., and Onion, and it’s substance. 

With those aspects in mind, I created a butternut squash soup that celebrates the sweetness of the butternut squash while also incorporating potatoes, onions, serrano peppers, and tomato paste. 


1 butternut squash, halved lengthwise, and de-seeded

1 large onion, diced

4 serrano peppers, de-seeded and diced

4 tbsp. olive oil

2 russet potatoes, cubed into 3 inch chunks

1/4 cup tomato paste 

5 garlic cloves, roasted in 1 tbsp olive oil

6 cups hot water + 3 tbsp Better Than Bouillon broth

1/4 cup chopped fresh parsley

1 bay leaf 

1/2 tsp salt

1/2 tsp black pepper


1.) Preheat oven to 350. Place butternut squash cut side down onto a 9x13 baking pan,  pour water around squash (about 1/4 cup or so). Bake for about 50-60 minutes, or until squash is tender and silky. 

2.) While oven is on to bake squash, place garlic cloves on a baking sheet and coat with olive oil. Bake for about 10 minutes, or until garlic is golden brown. 

3.) Using a large pot, saute onion, serrano peppers, olive oil, salt, and pepper together on medium heat until onions are translucent. This will take about 10-12 minutes, make sure to stir often. 

4.) Add tomato paste to sauteeing veggies and stir. Allow to cook for 2 minutes, so the tomato paste can be absorbed. 

5.) Add the chopped potatoes, broth, parsley, and bay leaf to the veggies. Allow to cook on medium heat for about 35 minutes, or until the potatoes are tender. 

6.) Scoop out 1 whole butternut squash half, and then 1/2 of the remaining butternut squash half (so you’re only using 3/4 of the butternut squash) into a food processor. Take about 4 cups of the broth-ey potato soup and add to the butternut squash. Pulse until smooth, about one minute. 

7.) Transfer the food processor mixture into the remaining brothe-ey potato soup and stir together until incorporated. Boom! Not to sweet butternut squash soup. Serve right away, or allow to cool and store in airtight container. 

Clara PolitoComment