Soup – Butternut Squash

Cucurbita moschata 'Butternut'. Original descr...
Cucurbita moschata ‘Butternut’. Original description: Courges butternut (Cucurbita moschata) Photo JH Mora, septembre 2005 (Photo credit: Wikipedia)

Many moons ago, I was asked at an interview if I was a “recipe maker” or a “recipe follower”. My prompt reply was “recipe maker” – the interview effectively ended at that point. Like the Slo-Man I am not known for living on blind faith in “leaders”.

Unlike Col. Haathi, I believe that discipline’s not the only thing. There is the matter of adapting to the situation. In another memorable interview even more moons ago, I categorically said that I would cut my coat to suit the cloth.

So, take all the measurements below with a pinch of salt and/or pepper. Check equipment list!!!

Anyway off to la soupe de courge butternut célèbre (ye famouse Butternut Squash Soup, for you non-Francophones)

You need:


1 small butternut squash
3 celery stalks
3 carrots
1 onion
2 teaspoons cumin
3 tablespoons Olive oil
1.5 litres Water or Stock


Mitts (not the Republican kind, the ones that keep your hands from burning)
Handheld mixer/blender
Baking tray
Aluminium foil
Large pot
Spoons and things to stir with
Adult human with basic intelligence and culinary skills


Preheat oven to 350F.
While that is happening skin the squash and cut into strips, wash and shake dry.
Lay foil (aluminium, no fencing swords in equipment list) on baking tray.
Spread squash strips on foil.
Sprinkle with cumin seeds, pinch of salt and olive oil.
By now the oven is ready so pop that in for about 15-20 mins or until softish.
On stovetop (at medium heat), place pot and pour about a tablespoon of olive oil into it. Add cumin seeds and don’t waste time watching them sizzle, you have more more pressing work ahead.
Chop the onion into bits and throw into pot (well drop gently, we don’t want splatter, do we?) As they soften, (did I mention “heat the oil”), chop the celery into bits and wash thoroughly.
Once onions are softish, add the celery and turn your attention to the carrots.
Peel them and chop into bits, wash and add to pot. Cook for a bit, like 3 or 4 (ah what the hell, make it 5 minutes)
If your oven is like mine, the squash should be ready now. Add the soft squash (say that quickly 3 times) to the pot.
Now add the water or stock. Add salt and pepper to taste. Bring to a boil, turn down heat and simmer for 10-15 mins or until all the veggies are soft.
Now use a hand mixer to puree the bits. Adjust seasoning, garnish if you wish. (Hint: add some butter or cream or sprigs of mint or coriander or a tomato or whatever takes your fancy)


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  1. TheLastWord

    Thank you Weckeman! The blog isn’t about food, in fact this is the first recipe ever on it.
    Thanks for dropping by and liking the recipe.