Butternut Squash Soup

Butternut Squash Soup

Kevin Custer
Course Soup
Servings 4


  • Immersion/Stick Blender


  • 2 large butternut squash cut in half lengthwise, seeded, then cut in half lengthwise again
  • melted butter for brushing
  • 1 tbsp kosher salt plus 1 tsp
  • 1/2 tsp white pepper plus 1/2 tsp
  • 3 cups chicken or vegetable stock
  • 4-8 tbsp Mill Gap Farms Organic Maple Syrup
  • 1 tsp minced ginger
  • 1 tsp vanilla extract
  • 4 oz heavy cream
  • 1/4 tsp nutmeg freshly grated


  • Pre-heat oven to 400 degrees F
  • Cut the squash in half lengthwise, remove the seeds, then cut each half lengthwise again. You should end up with 8 long pieces
  • Place the squash on a sheet pan, skin-side facing down, and brush with melted butter. Season with 1 tbsp of kosher salt and 1/2 tsp of white pepper.
  • Roast the squash for 30-35 minutes or until the flesh is nice and soft
  • Scoop the flesh from the skin with an ice cream scoop or spoon into a large pot.
  • Add the stock, maple syrup, vanilla, and ginger, and bring to a simmer.
  • Turn down the heat and keep the soup simmering for about 30 minutes, stirring occasionally.
  • Using an immersion/stick blender, puree the soup to a smooth/creamy texture. As the blender is running, slowly add the heavy cream. Return to a simmer
  • Season with salt, white pepper, and nutmeg to taste
Scroll to Top