Butternut Squash Soup

This week I am going to pick the recipes. I decided to not leave it to the masses (well, really, my faithful few;)) as I am leaving on an impromptu trip to Denver this weekend. Did you hear? Our San Diego Super Chargers are in the playoffs and are playing the Denver Broncos on Sunday! My brother (a Chargers fan, let’s make that CLEAR) lives in Denver & since the hubs has to travel up there to cover the team, I thought this an opportune time to visit the baby bro, drink some beer and just send some good juju to our team.

The Boys of Fall – Kenny Chesney

Also, you should watch this video from Sunday’s game against the Cincinnati Bengals. Pure joy.

San Diego, and the rest of California, is enjoying beautiful sunshine and normal temperatures while the rest of the country seems to be suffering through Winter something fierce! In honor of our countrymen, I am posting a soup recipe. This Butternut Squash Soup can be enjoyed in any weather, but is especially good when it is crisp outside.

Butternut Squash Soup, this recipe will make about 2.5 quarts.

You’ll need:

  • 3 tablespoons evoo
  • 2 shallots, finely chopped
  • 2 garlic cloves, thinly sliced
  • Kosher salt
  • 3 lbs. butternut squash, peeled, seeded, cubed
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper
  • 1 quart vegetable stock
  • 3 tablespoons lemon juice (about 2 lemons)
  • 2 tablespoons apple cider vinegar
  • 3/4 cup heavy cream
  • cilantro, for garnish
  • 3 ounces goat cheese, for garnish

In a large saucepan, heat the oil until shimmering. Add the chopped shallots, sliced garlic and a big pinch of salt.


Cook over moderately high heat, stirring, until shallots are just turning brown (about 2 minutes). Add the squash cubes…


and the curry powder, cumin, cinnamon, and crushed red pepper.


Cook, stirring occasionally, for about 3 minutes.


Add the vegetable stock, lemon juice, apple cider vinegar, and 3 cups of water and bring to a boil.


Once boiling, reduce heat to a simmer and cook, stirring occasionally, until the squash is tender (about 25 minutes).

Working in batches, puree the soup in a blender until smooth.



Return the soup to the saucepan. Add the heavy cream.


Stir until the soup is hot. Season with salt and pepper.

Ladle soup into bowls and garnish with a dollop of goat cheese and cilantro leaves. I am a huge believer in goat cheese in butternut squash soup; it gives it a little extra tang that I just love. TRY IT!



Be sure to follow the blog & #TheIncidentalSpoon if you try any of the recipes!

Stay warm! Go Chargers!

P.S. Posting a very fun drink on Sunday morning to go with your football viewing! I’ll be hinting ingredients, so you’ll be prepared to make it, via Instagram (TheIncidentalSpoon) & Twitter (@IncidentalSpoon) the rest of the week! Be sure to follow!

4 thoughts on “Butternut Squash Soup

  1. Shel,

    I love you blog:). Great job and everything looks so good, I can’t wait to make some of the stuff you’ve done!! YUM:)

    Okay, so I’d thought I’d give you some numbers too, mine are book # 118 and page 71.

    Have fun in Denver!


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