Recipe by: Lorraine Graybill
Source: Family recipe
Serves: 6


  • 1 ½ kg (~3 lb) butternut squash, peeled and seeded
  • 2 Tbsp butter
  • 1 medium onion, finely chopped
  • 1,5L vegetable broth (or chicken broth)
  • nutmeg
  • salt and freshly ground black pepper
  • Optional garnish:
  • 125 ml heavy cream
  • nutmeg


  • Cut squash into 1 inch (2-1/2 cm) chunks.
  • In a large sauce pan, melt butter. Add onion and cook until translucent (about 8 minutes).
  • Add squash and stock. Bring to a simmer and cook until squash is tender, about 15-20 minutes.
  • Remove squash chunks with a slotted spoon and place in a blender and puree. Return blended squash to pan. Stir and season with nutmeg, salt and pepper. Ladle soup into serving bowls.
  • If using as a main dish, then garnish by whipping the heavy cream into stiff peaks. Place a dollop on each serving and sprinkle with nutmeg.

Download PDF version here: american-butternut-squash-soup-lorraine-graybill