Iowa Public Television


Savory Butternut Squash Soup

Savory Butternut Squash Soup


  • 1 medium butternut or 2 acorn squash cut in half, seeded, brushed with olive oil, salt and pepper
  • 8 Tbsp butter
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 Tbsp garlic, minced
  • 1 Tbsp salt
  • 1 tsp ground pepper 
  • ½ cup flour
  • 1 quart chicken stock
  • 3 oz brandy
  • 1 cup heavy cream
  • Chopped sage and rosemary to taste


Preheat oven to 450 degrees.

Roast squash in the oven for 50 minutes (depends on how big or what kind of squash you have) or until tender when pierced with a fork. Set aside to cool.

While the squash is cooling, sauté the onion, celery, and garlic in melted butter on medium heat until onion is translucent, about 5-6 minutes. Turn down heat to low and add flour constantly stirring for a minute or two to cook the roux. Add cold stock and brandy. Turn the heat up to medium /medium high stirring occasionally and bring to a boil. While the stock comes to boil, scoop out the flesh from the squash and add to the stock. Add chopped sage and rosemary to mixture. When the stock is at a boil reduce the heat and simmer 5-10 minutes. Finish with the cream and herbs.

Blend the soup to a nice, smooth consistency with immersion blender or in food processor. Transfer back to pot and cook for another couple minutes. Serve soup garnished with croutons or crusty bread. Enjoy!


Tags: 3C Bistro Chef Luke Squire cooking food Iowa Iowa Ingredient Recipes recipe recipes soup squash
» View ALL Iowa Ingredient Tags


blog comments powered by Disqus

Comment Policy

Iowa Public Television encourages conversation and debate around issues, events and ideas related to program topics.

  • The editorial staff of Iowa Public Television reserves the right to take down comments it deems inappropriate.
  • Profanity, personal attacks, off-topic posts, advertisements and spam will not be tolerated.

Find out more about's privacy policy and terms of use.