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Smoked Butternut Squash Soup



1 large butternut squash, sliced in half lengthwise

3 oz. unsalted butter

1 medium onion, thinly sliced

2 cloves garlic, minced

1 quart milk

1 pint heavy cream

Salt and pepper to taste

Fried sage, chopped chives and toasted pepitas for garnish, if desired


  1. Preheat oven to 350°F. Lightly coat the squash with olive oil and season with salt and pepper. Place the butternut squash open side up in a roasting pan.
  2. Add 1 quart of water to the bottom of the pan and place in the oven. Bake 1 hour, or until the squash is tender.
  3. Remove squash from the oven and let cool. Peel and cut into 1″ chunks. Strain the water from the roasting pan and reserve 2 cups for the soup.
  4. Heat a heavy-bottomed soup pot over medium-high heat. Add butter and cook until golden and aromatic, about 1 minute. Add onion and garlic to pan and sweat until onion turns translucent, about 6 minutes.
  5. Add squash and continue to cook for another minute. Add milk, cream, and reserved water from roasting pan and bring to a boil. Once boiling, reduce heat to a simmer and continue to cook for 30 minutes.
  6. Using an immersion blender, purée soup until smooth. Season with salt and pepper to taste and garnish.
Photo by Lawrence Braun

Hudson Valley Restaurant Week is back this April 8-21!