Butternut Squash Soup

Autumn in a bowl!

3 tablespoons olive oil
2 onions, chopped
1/2 tsp cinnamon
1/2 tsp coriander
about 2.5 lbs butternut squash
3-4 cups chicken stock
1 cup half-and-half
4 pats butter
salt and pepper to taste
parmesan cheese, grated, for garnish

Cut the squash in half and remove the seeds. Peel away the outer skin, and then cut its meat into modest cubes.

Heat the olive oil over medium-high heat. Add and saute onions. Add in the spices, squash pieces, and stock. Bring to a boil, then reduce the heat until you achieve a simmer.

Let it bubble away, covered, for about 20 minutes.

At this point the squash should be done. Take the pieces out with a slotted spoon and blend in a food processor until smooth. Add them back to the pan, then add in the half-and-half and butter.

Season it with salt and pepper. Taste and, depending on what you like, you could touch up the cinnamon flavour, too. Taste again.


In my experience, cutting and peeling the squash isn’t the simple step it sounds like. This is one of those times I let the grocery store do the work for me – I buy it peeled and cubed.

If you don’t have a food processor, an immersion stick blender will do the trick nicely. The cooked squash will blend very easily.

Source: Dr. Will Clower, The Fat Fallacy