Roasted Walnut & Butternut Squash Soup Recipe


3 lbs butternut squash (that’s a large one)

1 medium to large onion (sliced and quartered)

1 leek sliced (don’t go too far into the green)

2 cloves of garlic (chopped)

2 cups of chicken broth (or vegetable broth if you want to keep the soup vegetarian)

1 cup water

2 large potatoes

2/3 cup chopped walnuts (1/3 for soup & 1/3 for Garnish)

3 tbs butter

¼ tsp of each: ground allspice, ground nutmeg, ground ginger, ground cinnamon & salt

¾ cup Burgundy cooking wine

1 ¼ cup half and half cream

Pepper to taste

Garnish: sour cream, scallions & chopped roasted walnuts


Preheat oven to 350 degrees.  Pour ½ inch of water into a baking dish and put squash halves (cut side down in the dish) and bake for 45 minutes. Put crushed walnuts on a cookie sheet lined with tin foil and bake in the same oven for 5 to 6 minutes. The walnuts are done when they’re just lightly toasted.  The squash is done when you can pierce the outer skin with a fork. Take both out of the oven and set aside. When the squash is slightly cool take the skin off.

Melt the butter in a large pot over low heat and add the leek, onion and garlic and sauté until tender. Add the chicken broth (or vegetarian broth,) water, potatoes to the pot, increase the heat to medium and boil until the potatoes are tender with the fork (20 to 30 minutes.) Add the squash to the pot and mix until the chunks of potato and squash are small. This should be easy since they are soft and cooked.

Transfer the soup (which is very thick) into a blender or food processor in small batches and puree until smooth. Note:  Don’t make fun of my circa 1952 Osterizer Beehive Blender. I got it at a garage sale in 1980 for $5 and since it’s made of solid, heavy metal parts it has never failed me or burned out.  It is the best. However, you can make fun of the 1960’s pink Formica countertop!

After the entire soup is pureed, return it to the pot and add in ground allspice, ground nutmeg, ground ginger, ground cinnamon, salt, pepper, half and half cream, cooking wine and 1/3 cup of the roasted walnuts and continue to cook over medium heat.  Make sure all ingredients are completely mixed.  The only noticeable chunks should be the walnuts. Cook until the soup is completely heated but do not bring it to a boil. Put it into bowls and garnish with a dollop of sour cream, a smattering of walnuts and some chopped greens from the scallion.

This is a rich and dense soup, so a small bowl will be just enough.  If you like a thinner soup, add an extra cup of chicken broth. Enjoy!

-Your Favorite REELZ Chef