Reese's Butternut Squash Soup

We have had a butternut squash hanging out in the kitchen for awhile. I was worried it would go bad soon, and we're low on groceries, so it's time to make amazing things out of what's left!


I also discovered a neat trick for getting the squash out of it's shell in the process.


To give credit where it is due, I started with this recipe, and following is my version, adapted since I am a vegetarian, and I didn't have any ginger.




Reese's Butternut Squash Soup


1 medium butternut squash
olive oil (I use an olive oil sprayer)
1/2 large white onion, finely chopped
4 tbs Smart Balance Buttery Sticks w/ EVOO
3 cups water
1 1/2 cubes Not Chik'n boullion 
2 cups water
1 tbs Homeward Bound Hot Sauce SparkPlug
Kosher salt
Freshly ground black pepper
Light Sour Cream for garnish

• Preheat oven to 450F
• Cut squash in half, lengthwise and scoop out seeds.
• Spray bottom of large baking dish with olive oil, lay squash cut side down
• Roast for 10 minutes at 450, reduce heat to 350 and continue to roast for another 30 minutes.
• While squash is roasting, melt butter in a medium saucepan and add onion, saute over low/medium heat until slightly soft.
• Add 3 cups water and Not Chik'n boullion cubes. Stir to dissolve cubes, raise heat to medium and simmer, covered for about 10 minutes and reduce heat to low.

• When squash is done baking, remove baking dish from oven and cool for a few minutes, until you can touch the skin of the squash without it burning you. You SHOULD be able to pinch the skin and pull it away from the squash in one piece. Cut pulp into chunks to cool faster.
• Allow squash chunks to cool about 10 minutes (should be around the time the broth & onion is simmering).
• Add slightly cooled squash pulp to onion & broth mixture, stirring to break down squash further.
• Transfer mixture to blender or food processor, and puree until smooth (I was able to get all of it into our Ninja blender).
• Add remaining 2 cups water, SparkPlug, about 1 tsp salt and a few grinds of pepper (you may need to add more and blend again depending on taste preference)
• Blend to combine and pour into bowls to serve.
• Add a dollop of sour cream.