Butternut Squash Soup

Butternut squash soup

For those of you that couldn’t follow along with Episode 1, here is the butternut squash soup recipe in its entirety.  You’ll notice that I left out the step about dropping a pot of hot curry squash broth on the floor, it tended to make the cook a little bitter!


  • 1 butternut squash
  • 1 onion
  • 2 tbl butter
  • 4 tbl heavy cream
  • 2-3 strips of bacon
  • ¼ tsp cayenne pepper
  • 1 tbl curry powder
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 1-2 cups chicken broth
  • Fresh parsley or chives (optional for garnish)

Preparation Instructions:

  • Peel the squash and cut into large cubes. Save the goop and seeds.
  • Cut the onion in half and peel.
  • In a large stockpot melt the butter and over medium heat saute the onion and squash guts until they start to carmelize.
  • In a separate pan, slowly cook the bacon until crispy. Drain onto paper towel and dice when cool.
  • Raise heat to high on squash goop while adding a few cups of water, cayenne and curry. Don’t worry if its too strong, you wind up using very little of this broth.
  • Drop in a steamer basket with the diced squash on top and cover for 20 minutes or until the squash is soft.
  • Blend squash with some of the strained steaming liquid until very smooth (but a bit thick). Keep tasting the puree and balance out the spiciness with some chicken broth (or add more of the spicy liquid if too weak).
  • Drain and reserve some of the remaining liquid and goop in order to free up the pot to reheat puree. You may need a little extra chicken or squash broth to loosen up the puree.
  • Add cinnamon, nutmeg, salt and pepper to taste.
  • Ladle into bowl, swirl in a tablespoon of heavy cream and place a small pile of bacon in the middle.
  • Sprinkle some green stuff on top to finish it off.