Savory Butternut Squash Soup

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From the Chef

John J. Griffin, CEC, CEPC

“I am not a fan of butternut squash. I worked in a high volume restaurant that made about 400 pounds each week of the year. Although very popular with the guests, as the guy who had to boil up and mix this stuff, it sort of wears on you after a while. Squash, butter, brown sugar and pumpkin pie spices seem to be the rule for this fruit.

“But, since it is so easy to grow in New York, and some of my other customers really wanted it, I decided to make a completely different version. Surprise, surprise, it tastes really good as a savory, real spicy dish. You can add a lot of red pepper and Tabasco, the squash backs up the heat wonderfully, and the flavor is great.”


1 pound Spanish Onions
1 pound Celery, diced
1 pound Carrots, peeled and diced
4 oz Cabot Vermont Butter
8 each New York Butternut Squash
2 pounds Vegetable Broth Base
1 oz Crushed red pepper
2 quarts Whole Milk
Salt and white pepper
1 oz Tabasco Sauce
1 pound Onions, thin slice
3 pounds Cabot Sour Cream


Cut the first onions, celery and carrots into a medium diced mirepoix. Sweat in butter until soft, with no browning.

Peel and seed the butternut squash. Roast and salt the seeds, and reserve for later.

Take one of the squashes, and cut into medium dice. Cook this squash in some stock or broth, along with a generous dollop of Tabasco Sauce, and some salt. These chunks should be pretty spicy. Cool and reserve for later.

Cut the rest of the squash into big random pieces. Add this to the pot with the mirepoix, and cover with chicken or vegetable broth. Season slightly and add a little crushed red pepper. Bring to a boil, and allow to simmer for about 20 minutes, until the squash is cooked. Cool a little, then puree, and run through a china cap or strainer.

Slice the second set of onions pretty thin, dust lightly with flour, and frizzle in hot oil. Reserve for service.

Heat the pureed soup, and add about a third of this amount of milk, or half and half. Heat well. Correct the seasonings, and add the diced butternut squash. The pureed soup should be flavorful, but not spicy, the diced squash adds the spice.

Serve in a large soup bowl, with a spoon of sour cream some roasted and salted seeds, and some frizzled onions.


4 gallons, or 40 servings


Soup, Vegetarian

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Association of Nutrition & Foodservice Professionals