Recipe of the Week: Butternut Squash Soup, by C.S.

This a recipe for a soup made from cooked and then pureed butternut squash.


  • 4 ½ pounds butternut squash, halved lengthwise, remove seeds
  • 1/3 cup butter
  • 2 large leeks
  • ¾ tsp. dried thyme
  • 5 cups chicken stock or broth
  • ¼ tsp. salt
  • 2 Tbs. brown sugar
  • ½ cup sour cream
  • 2 ½ Tbs. chives, chopped
  • 8 slices bacon, fried crisp-crumbled


  1. Preheat oven to 350 degree F. Place the squash, cut side down on a baking sheet and bake until tender, about 40 minutes. Cool slightly. Using a spoon, scoop out the squash from the skin and set aside.
  2. Meanwhile, in a large, heavy sauce pan, melt the butter over low heat. Add the leeks and thyme, cook, stirring occasionally until soft and golden.
  3. Stir in the stock and squash. Simmer over a moderate heat for 20 minutes.
  4. Carefully transfer the soup into a food processor or blender and blend it into a thin paste. (You will have to do this in batches).

Note: If you are going to freeze this soup (and it does freeze well) then do not add the last three ingredients.

To serve: Pour soup back into pan, add salt and pepper to taste and reheat the soup.

Garnish each bowl of soup with 1 Tbs. sour cream, a sprinkle of chives, and bacon.

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Useful Recipe and Cooking Links:

Hearty Blender Soup Recipes

Blendtec Soup Recipes

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