How to cook butter nut squash?


Kyle Jaster, Modern Farmer

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This video is a pretty good way to do it, but I love making butternut squash soup!

You'll need:

  • 1 onion
  • 1-2 butternut squash
  • 2 carrots
  • 1 quart of chicken stock
  • 2 teaspoons of dried rosemary
  • 2 tablespoons of olive oil
  • 2 tablespoons of diced fresh ginger (optional)

To prepare:

Dice the onion (here's a great video on how to dice an onion)

Cut the carrots into 1 inch segments

Use a vegetable peeler (or a very sharp knife) to remove the skin of the squash (it's almost like a shell and can be pretty tough), then cut about a half inch off the top and bottom of the squash so that you get rid of the stem and the tough apart at the bottom. Using a large knife (the biggest one you've got, but try to make sure it's sharp!), cut the squash in half along it's length (that's the hardest part, you might want to use a paper towel or clean dish towel to hold it so that it doesn't slip).

Scoop out the seeds from each of the halves of the squash and throw them away, or compost them. Then cut the squash halves lengthwise again so that you have four long sections.

Now cut the four sections into smaller bits that are about a 1/2" thick.

Whew! Now comes the easy stuff:

Put the olive oil and rosemary in the pot on medium high heat and throw the diced onion in - let it cook for 3-5 minutes, until it's translucent, you can stir it a bit so it doesn't stick to the bottom of the pan.

Throw in the squash and let it cook for 5-10 minutes, just stirring so that the pieces don't stick to the bottom of the pan - it's good to mix it up a bit so that the onions get evenly distributed.

Now put in the carrots, the chicken stock, and the ginger (if you've got it), and let it cook for 20-30 minutes, or until the squash is really soft. If it looks like there's not enough liquid you can add water or more stock.

Now if you have a hand blender (or a burr stick) then you can just use that to blend the squash into soup right in the pan, but don't forgot to turn the heat off first! If not, you can just scoop a bunch of the squash and stock into a blender and blend it on high until it starts looking like soup!

Serve (I like it with sour cream and some chives on top, but it's not necessary) and enjoy!

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