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Eat This Now: Butternut Squash Soup

Butternut squash soup is one of our all-time favorite foods. Naturally sweet, decadently creamy, and loaded with good-for-you vitamins A and C, potassium, and fiber, a soup made with this winter vegetable makes a great starter for a holiday feast. Certified holistic health counselor and cookbook author Pamela Salzman shares her easy recipe here.

Butternut Squash Soup

Serves 12 

8 lbs of whole butternut squash, washed well
6 Tbsp unsalted butter
2 Tbsp pure maple syrup
3 carrots, peeled and halved
1 large onion, thinly sliced
10 c chicken stock or vegetable stock, preferably homemade, divided
Pinch cayenne pepper
2 tsp sea salt (double this if your stock is unsalted)

Accompaniments: toasted pumpkin seeds, crème fraiche, chopped chives, croutons, fried sage leaves

1. Preheat oven to 350°.

2. Cut the squashes in half lengthwise. Scoop out the seeds and discard.

3. Place the squash halves cut side up in a roasting pan. Divide the butter and maple syrup evenly among the squash cavities. Arrange the carrot and onions slices around the squash. Pour 2 c of stock in the pan and cover tightly with foil. Bake for 2 hours.

4. Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Add the carrots, onions, and cooking liquid from the pan.

5. Add the remaining 8 c of chicken stock to the pot with cayenne and salt to taste (I usually add 1 Tbsp when I use unsalted stock.) Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.

6. Puree the soup until smooth in the pot with an immersion blender or in batches in a blender. Season to taste.

Note: Soup can be made up to 2 days ahead and reheated.

For more recipes from Pamela Salzman, go to To buy her book, Kitchen Matters, go to

Photo: Courtesy of Pamela Salzman

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