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  • Writer's pictureTommy Centola

Spiced Butternut Squash Soup

Updated: Jan 4, 2020

It is starting to get cold here in Arkansas. Time to start making soups. Here is a good one.

1 large Butternut Squash, about 3 pounds

1 large Yellow Onion, sliced

1 clove Garlic, minced

4 tablespoons Canola Oil

Chicken Broth to cover, about 2 quarts

2 Cinnamon Sticks

2 Star Anise

4 whole Cloves

1 quart Heavy Cream

Salt and White Pepper to taste

Peel and seed squash, and cut into large dice. In a large Dutch oven or stockpot, sauté onion and garlic in oil until transparent. Add squash and chicken broth to cover. Tie cinnamon sticks, star anise and cloves in a cheesecloth bundle. Add bundle to squash mixture and bring to a boil. Reduce heat and simmer until squash is very soft. Remove spice bundle and puree mixture in a food processor or blender until smooth. Return to heat and add cream. Season with salt and pepper to taste.


Good Cooking, Good Eating and Good Living

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