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Home > Restaurants > Recipes > Butternut-Squash Soup

Butternut-Squash Soup

Provided by: Chef Han Feng

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3 medium-size butternut squash, halved lengthwise
2 to 3 cups chicken stock (preferably homemade — see recipe below)
1 to 2 cups half-and-half
Sea salt and white pepper
Garnish: cubes of apples, roasted pumpkin seeds, finely sliced chives, heavy cream

Chicken stock
1 chicken, cut into pieces
1 finger of fresh ginger, peeled and sliced
1 onion, peeled and sliced


Preheat the oven to 425 degrees. Leave all the seeds in the squash and place squash cut side up on a baking sheet. Bake in the oven for about 1¼ hours or until the top is golden brown in places. Put the chicken stock in the bowl of a blender, preferably a Vitamix; add the squash, including skin and seeds; and purée until smooth. Add half-and-half and more stock to thin the purée to desired consistency for the soup (this might have to be done in batches). Season to taste with salt and pepper. Reheat in a saucepan before serving. Garnish each soup bowl with the apple and roasted pumpkin seeds, ladle in the soup, and sprinkle chives and a swirl of cream over the top.

Chicken stock: Place all the ingredients in a large pot and cover with water, bring to a boil, and simmer gently for 1½ hours. Strain the stock through a sieve set over a saucepan. Season to taste with salt and pepper.

(Published 2015)