Real Recipes From Real Home Cooks ®

creamy butternut squash soup

Recipe by
Beth M.
M.V. Island, MA

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 I had scanned the refrigerator earlier in the day and tossed out outdated things.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"!

yield 3 generous
prep time 20 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For creamy butternut squash soup

  • 1 md
    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

How To Make creamy butternut squash soup

  • 1
    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.
  • 2
    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.
  • 3
    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!
  • 4
    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.
  • 5
    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.
  • 6
    Add 1/2 teaspoon ground ginger, stir and heat, add chicken stock and then add precooked long grain rice, and season with salt.
  • 7
    Serve hot with added fresh ground black pepper to taste, along with crusty bread or crackers.