Back to Peter’s Butternut Squash Soup All Reviews for Peter’s Butternut Squash Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 tablespoons unsalted butter, light sesame oil, or olive oil 2 leeks, white and light-green parts only, chopped, reserving dark-green tops for stock Coarse sea salt and freshly ground pepper 1 tablespoon peeled and minced fresh ginger 3 cloves garlic, peeled 1 small handful celery leaves 3 to 4 fresh sage leaves 1 two-inch cinnamon stock 3 whole cloves 3 pounds butternut squash, peeled, seeded, and chopped 1/2 cup apple cider or apple juice 4 cups Peter’s Winter Squash, Fennel, and Leek Broth Peter’s Winter Squash, Fennel, and Leek Broth 1 tablespoon unsalted butter (optional) Ground cinnamon, for garnish Minced fresh flat-leaf parsley, for garnish

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, light sesame oil, or olive oil 2 leeks, white and light-green parts only, chopped, reserving dark-green tops for stock Coarse sea salt and freshly ground pepper 1 tablespoon peeled and minced fresh ginger 3 cloves garlic, peeled 1 small handful celery leaves 3 to 4 fresh sage leaves 1 two-inch cinnamon stock 3 whole cloves 3 pounds butternut squash, peeled, seeded, and chopped 1/2 cup apple cider or apple juice 4 cups Peter’s Winter Squash, Fennel, and Leek Broth Peter’s Winter Squash, Fennel, and Leek Broth 1 tablespoon unsalted butter (optional) Ground cinnamon, for garnish Minced fresh flat-leaf parsley, for garnish

Directions

In a heavy 3-to 4-quart stockpot, heat oil over medium-high heat. Add the leeks and a pinch of salt. With a wooden spoon, turn the leeks over in the oil a few times. Reduce the heat to low, add the ginger and garlic, cover, and cook gently for 15 minutes.

Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the celery leaves, sage, cinnamon stick, and cloves.

Add the bouquet garni to the pot. Then add the squash, apple cider, and the stock. Raise the heat, and bring the soup to a boil. Reduce the heat to as low as possible, and simmer, covered, for 30 to 40 minutes, until the squash crushes easily against the side of the pot when pressed with a wooden spoon.

Remove the bouquet garni, and pass the soup through a food mill or puree using an immersion blender. Season with pepper. Swirl in butter if using.

Serve the soup garnished with a pinch of cinnamon and a sprinkle of parsley.

Reviews (3)

 Add Rating & Review     8 Ratings   5 star values:        3    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        0

Reviews (3)

Add Rating & Review     8 Ratings   5 star values:        3    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        0

Add Rating & Review

8 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

8 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

8 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

  • 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       11/03/2017   I've made this recipe for about 15 years now. I discovered it by watching her show when I lived in Seattle. I use an oxo grip vegetable peeler to take the skin off of the butternut squash. I half it first (pushing down knife 2 hands with towel) scooping out seeds then vegetable peel off skin. It's funny, the first time I made this I had these orange soft chunks floating around in a broth. I use chicken broth........then the magic happened. I pureed the mixture as the final step. It's golden magic. The soup is like velvet, the ginger (use a rasp to grate) it's just lovely. I moved the Minnesota 11 years ago........and boy this does it every time. The only alteration was chicken broth, I suppose you can use water or vegetable broth...................YUM...........thank you Martha!....from your #1 fan...Peter in Minnesota!  

Martha Stewart Member     Rating: Unrated       11/12/2010   we are having our church Fair Again one more time this yr. So what am i making? yes, peter's butternut squash soup, this time i have made 6 batches of it.! and everyone marveled at how good it was last yr, so they asked me to make it again this yr.  

Martha Stewart Member     Rating: Unrated       11/16/2009   this is the best squash soup i have ever made, i am now making 4 batches total for our Church Fair coming up this weekend! it's yummy and easy to make...

    Martha Stewart Member

    Rating: 5 stars 11/03/2017

I’ve made this recipe for about 15 years now. I discovered it by watching her show when I lived in Seattle. I use an oxo grip vegetable peeler to take the skin off of the butternut squash. I half it first (pushing down knife 2 hands with towel) scooping out seeds then vegetable peel off skin. It’s funny, the first time I made this I had these orange soft chunks floating around in a broth. I use chicken broth……..then the magic happened. I pureed the mixture as the final step. It’s golden magic. The soup is like velvet, the ginger (use a rasp to grate) it’s just lovely. I moved the Minnesota 11 years ago……..and boy this does it every time. The only alteration was chicken broth, I suppose you can use water or vegetable broth……………….YUM………..thank you Martha!….from your #1 fan…Peter in Minnesota!

Rating: 5 stars

Rating: Unrated 11/12/2010

we are having our church Fair Again one more time this yr. So what am i making? yes, peter’s butternut squash soup, this time i have made 6 batches of it.! and everyone marveled at how good it was last yr, so they asked me to make it again this yr.

Rating: Unrated

Rating: Unrated 11/16/2009

this is the best squash soup i have ever made, i am now making 4 batches total for our Church Fair coming up this weekend! it’s yummy and easy to make…

All Reviews for Peter’s Butternut Squash Soup

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All Reviews for Peter’s Butternut Squash Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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