Butternut Squash Soup

I was recently stuck on a liquid diet for a week after having my wisdom teeth removed. How did I get away with waiting so long to get them out! I feel too old for this!

The steady bowls of mashed potatoes and glasses of chocolate milkshakes got old quick (well less so for the milkshakes.) Healing up on the couch when it is so cold outside required a comforting soup. Martha always knows best so I headed to her website to find a recipe for some liquid comfort. I love butternut squash at this time of year so when I saw this recipe I knew it would be perfect.

I recommend topping the soup with crumbled blue cheese or sour creme. It also pairs well with an afternoon on the couch watching a Cary Grant movie, my favourite is Talk of the Town.


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 piece (2 inches) fresh ginger, peeled and chopped
  • 2 garlic cloves, chopped
  • 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
  • 1/4 cup fresh orange juice
  • Coarse salt and ground pepper


  1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
  2. Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

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