Butternut Squash Soup

Another crowd pleasing appetizer is this creamy butternut squash. The smooth texture of the soup mixed with the surprising taste of ginger will have your guests asking for seconds, so you might want to double the recipe!


Butternut Squash Soup

  • 2 butternut squash, halved, seeded
  • 1 onion
  • 3 garlic
  • 5 cups vegetable broth
  • 1 tablespoon ginger
  • Salt to taste


1. Peel the squash, using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Bake at 375 degrees Farenheit for 45 minutes or until squash is soft. When squash has cooled down, cut it into cubes.

2. Over medium heat, use non-stick spray and coat the bottom of a large pot, add the onion and cook until it softens, about 5 minutes. Add the garlic and cook another 3 minutes. Add the diced squash, water and ginger, salt and bring to a simmer. Cook at a low simmer until the squash is tender enough to smash with a spoon, about 30 minutes.

3. Puree the soup, either using an immersion blender or grinding it in several stages in a regular blender. The soup should be completely smooth and a little thicker than heavy cream. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash left behind.

4. Heat the soup through once more and season to taste, adding salt if necessary.

5. To serve, ladle the soup into wide bowls and serve with crunchy bread.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published November 19th, 2012
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3 Responses to Butternut Squash Soup

  1. Lori Black says:

    thanks for the soup!

  2. VanMom says:

    Thank you for sharing the recipe!

  3. Tess says:

    Honestly, either way is fine; but if you plan on dehydrating the squash, shredding may be the best route, so that there is an even dehydration time.

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