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 I had scanned the refrigerator earlier in the day and tossed out outdated things.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

☆☆☆☆☆ 0 votes
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

How to Make Creamy Butternut Squash Soup


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

Printable Recipe Card

About Creamy Butternut Squash Soup

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