Creamy Butternut Squash Soup

Beth M.


At the very last minute, I decided to conjure-up a soup for supper, using what I had on hand. I had scanned the refrigerator earlier in the day and tossed out outdated things. Like my mom, I often use what I have of leftovers to make a soup or meal; and this time I remembered the butternut squash, and I had cooked rice in the freezer, that I thought would add good texture to this creamy soup. My husband actually commented that "it was very good"!

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3 generous


20 Min


1 Hr 15 Min


Stove Top


1 medium
butternut squash, peeled, split and seeds removed
1 & 1/2 c
rice, precooked
1 c
cream, half and half or whatever
1 c
chicken stock
1/2 tsp
ground ginger
1 Tbsp
orange juice
2 Tbsp

Directions Step-By-Step

Cut the squash in half, remove the seeds, and bake the squash cut side down in a pan with hot water covering the bottom. Cover with foil and bake 30 minutes at 400 degrees.
Remove cover, drain, and turn squash cut side up, add butter and spread all around top edge. Return pan to oven and bake another 30 minutes until tender.
Squash may be baked one day and processed the next day. We actually had some of the squash with our meal for supper, and I refrigerated the rest. Then I made this soup two days later!
Measure 1 cup of rice into saucepan which has 2 & 1/4 cups boiling water, add 2 teaspoons butter, cover pan and boil twenty minutes. This may be cooled and frozen for use another day.
Scoop the squash into the bowl of a food processor, add the orange juice and pulse a few times. Add the cream and pulse a few times. Pour into a 1 quart saucepan, and heat over medium.
Add 1/2 teaspoon ground ginger, stir and heat, add chicken stock and then add precooked long grain rice, and season with salt.
Serve hot with added fresh ground black pepper to taste, along with crusty bread or crackers.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free