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Butternut Squash Soup


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Butternut Squash Soup


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Butternut Squash Soup

Squash, gourds and all things orange seem especially appealing in the fall, when they are like the colors of the falling leaves. This recipe was inspired by one in Food and Wine Magazine. Their version was so time-consuming and complicated, I nearly skipped it entirely. (The first instruction practically had you growing the butternut squash and plucking it from the field.) I prefer this quicker way to get to the same goal. The result is a light and creamy soup, with just a hint of sweetness. To peel ginger, use a sharp paring knife. Remove the rough, bumpy skin about as far down as you think you need to yield the amount called for. Then grate or mince.


  • Prep Time : 5 min min
  • Ready Time : 5 min


8 servings


  • 1 medium onion, minced
  • 2 pounds prepared peeled, cubed butternut squash
  • 6 cups water
  • 1 cup coconut milk
  • 1/2 cup white wine
  • 2 cloves garlic, chopped (or 2 frozen crushed garlic cubes)
  • 1 tablespoon fresh grated ginger (or 1 teaspoon ginger powder)
  • 1 teaspoon curry powder
  • 1/4 teaspoon dried thyme
  • 1 teaspoon kosher salt



  1. Place all ingredients in a 6-quart stockpot. Cover and bring to a boil.
  2. Reduce to simmer and cook, covered, for 30 to 40 minutes, until squash is soft.
  3. Use an immersion blender, potato masher or fork to purée or mash squash and continue cooking for 10 minutes.
  4. Ladle into bowls and serve.

Contributed by: Quick & Kosher, JAMIE GELLER


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Butternut Squash Soup

  1. avatar says: tcb

    I love this soup. I make it all the time. The ginger give it such a unique flavor. And I love anything with coconut.

  2. avatar says: Beverley

    beautiful recipe and it looks easy to make , how much of difference to the result if I didn’t use the coconut milk? Thank you and shabbat Shalom

    • it will make a little difference the coconut milk add both creaminess and flavor – you can sub with another dairy or non dairy alternative if you don’t like the favor of coconut.

  3. Thank you. I just made this soup.

  4. avatar says: Audrey

    Hi, just wondering if it makes a difference in terms of flavor at what point you add the frozen garlic cubes? At the start vs towards the end?

    • I like to add all the ingredients together and at the beginning so all the flavors marry and you don’t get this overly strong garlic taste.

  5. avatar says: rlebovits

    Hi, Mrs. Geller!

    First off, I have to say: my wife and I have EVERY book of yours, and they’re very, very well-used!! THANK YOU for all you do!!

    Second: we made this soup tonight (it’s the Nine Days……), and it is awesome! I have some questions:
    First: is there a specific white wine? We used a “cooking wine”, but I wasn’t sure what to purchase.

    Also: how would we make it a little sweeter? Would adding sugar or, perhaps, honey, ruin it?

    Thanks, and have an easy fast!

    • YAYEEEE!!!!! Thank you so so so much. Ok so this is not a sweet butternut squash soup but you can certainly sweeten it by adding brown sugar, honey or maple syrup to taste – my personal vote is for honey. As for white wine use something you would actually drink NOT cooking wine, NEVER use cooking wine – it’s full of stuff (salt and flavorings) that will alter the taste of the recipe and is just not a good product. You can use a Chardonnay or Sauvignon blanc or really anything you have in the house (except for your cooking wine :-)

  6. avatar says: Alexandra

    I made this a few weeks ago and it was quite good. I used cumin instead of curry as I prefer the taste. I will try this again, this time adding one peeled and cored granny smith apple at the beginning as I felt it need a little bit of “sour” to add some depth to the taste.

    • I love cumin too! Granny smith is a nice idea! you can also try a splash of apple cider vinegar at the end for that sour/acidic balance you crave. Let us know how it comes out with the apple.

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