Butternut Squash Soup Recipe

Home Easy Dinner Recipes Butternut Squash Soup Recipe


This Chinese butternut squash soup recipe offers a delicious and warm dish for your winter. It's also a great side dish for your Thanksgiving and Christmas dinner.

While winter time is a time to put on weight easily, winter squash can help solve this problem because they are rich in fiber and are full of nutrients our bodies need. You feel full and satisified without risking the expansion of your waist line. This recipe helps you enjoy one of those wonderdul winter squashes: butternut squash.


  • Butternut squash -- 1 (about 2-3 pounds,) peeled and seeded, cut into 1-inch chunks
  • Unsalted butter or vegetable oil -- 2 tablespoons (use veggie oil if you want to watch out for your weight more closely)
  • Onion -- 1, chopped
  • Chicken stock -- 6 cups (if it's after Thanksgiving or you have a leftover turkey, you can use turkey stock. See the details in this turkey soup recipe.)
  • Ginger -- 1/2 cup, sliced
  • Salt -- to taste
  • White pepper -- to taste


  1. Heat oil or butter in a wok over medium heat. Add ginger slices until they become dark brown.

  2. Add onion and cook until translucent over high heat.

  3. Stir in squash chuncks for 2-3 minutes, then add stock.

  4. Bring to a boil, then reduce heat to simmer and cook until squash is tender. This takes about 15 minutes.

  5. Remove squash chunks and place in a blender and puree.

  6. Put back blended squash to pot. Stir well and add salt and pepper.

  7. Serve hot.



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