Butternut Squash Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

1 g
166 mg
15 g
1 g
0 mg
8 (¾ cup ea.)

1 med butternut squash, cut in half and seeded
½ cup diced onions
2 Tbsp diced carrots
2 Tbsp diced celery
1 tsp extra-virgin olive oil
Pinch ground cloves
Pinch ground nutmeg
Pinch cinnamon
Pinch ground ginger
1 tsp curry powder
1 whole bay leaf
2 Tbsp white wine
5 cups vegetable stock
¼ cup apple juice
2 Tbsp honey
1 tsp fresh lemon juice
½ tsp Worcestershire sauce
¼ tsp freshly ground black pepper
½ tsp sea salt
1 Tbsp cornstarch (optional)

  1. Preheat oven to 350F. Fill a shallow baking pan with ½ inch water. Place squash halves skin-side up in pan and bake for 1 hour. When cool, scoop out pulp and measure 1 to 1¼ cups.
  2. In a large saucepan, sauté onions, carrots, and celery in olive oil until onions are  translucent. Add dry spices and squash. Add white wine and simmer for 5 minutes over medium heat.
  3. Add vegetable stock, apple juice, honey, lemon juice and Worcestershire sauce. Simmer 30 minutes. Season with salt and pepper. Cool, remove bay leaf and puree in a blender until smooth. If soup is not thick enough, mix cornstarch with an equal amount of water, return to saucepan and simmer for 2 more minutes, or until soup is thickened.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.