MCC Butternut Squash Soup

(from kylerhea’s recipe box)

9 March 2013
Be careful with siracha and cinnamon – don’t be heavy handed.
This freezes very well – but freeze without the dairy products. Cut off the stem end of the squash so that it is easier to handle and peel. You can also carmelize the onions/carrots/celery mix.
Variation:: You can also try it with nutritional yeast and almonds.

Source: MCC - Very Veggie

Categories: ***, Butternut Squash, Fall, Faves, March2013, Soups, Winter


  • 1 each butternut squash large (3-4 pounds)
  • 2 oz butter
  • 2 Spanish onions
  • 2 carrots
  • 2 celery stalks
  • 1 quart water
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup maple syrup
  • Pinch of brown sugar
  • Hot pepper (ancho (1/4 tsp or skip) or siracha - 1 tsp to start) - to taste
  • A small pinch of cinnamon - start w/ 1/2 tsp
  • Vanilla extract to taste
  • Salt and White Pepper to taste


  1. Wash and cut butternut squash in half, remove seeds, lightly coat with vegetable oil, sprinkle with salt and pepper, bake at 425 until golden brown and tender. Let cool and peel off skin, (Do this the day before if possible).

  2. In a large pot, melt butter and add rough cut onions, carrots, celery. Saute until translucent. Add water and butternut squash, bring to a boil and cook until all veg is tender.

  3. Use your immersion blender to reduce soup to a smooth texture.

  4. Add all other ingredients and season to taste.

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