Butternut Squash Soup

The following basic, simplified recipe awaits your additions and imaginative improvisation. Enjoy!


  • 1 large butternut squash
  • 1/3 red onion
  • 4-5 cloves of garlic (depending on clove sizes)
  • ¼ cup of good quality, extra virgin olive oil
  • ½ teaspoon of Worcestershire Sauce
  • 4-5 fresh leaves of basil (finely chopped) or 1 tablespoon dry basil
  • ¼ cup fresh parsley (finely chopped) or 1 tablespoon dry parsley
  • ½ teaspoon turmeric
  • 1-2 pinches of nutmeg
  • ¼ teaspoon powdered ginger
  • ½ teaspoon (sweet) paprika
  • pinch of cayenne pepper (to taste)
  • ¼ cup of fresh-squeezed orange juice
  • 1 tablespoon orange- or lemon peel zest
  • ¼ teaspoon sea-salt or Himalayan pink salt (optional)Screen Shot 2015-10-22 at 4.12.38 PM


  • Wash & scrub butternut squash.
  • Cut squash in half (crosswise) & then into quarters; scrape out & eliminate seeds.
  • Place squash quarters into pot large enough to leave room for plenty of bottled spring water to cover them completely; cover the pot with tight-fitting lid & cook until squash is soft & easy to peel.
  • Save the water in which the squash was boiled & use it in the soup.
  • Purée squash & keep it in a bowl.
  • Pour olive oil into large soup pot.
  • Chop onion & garlic — (1) add the onion to the olive oil & sauté until it turns glassy. (2) Add the chopped garlic & sauté for about 8 seconds or until it releases its aroma.
  • Add squash & the saved water to the soup pot & turn up the heat but just a little; mix well, cover with tight-fitting lid & cook until it starts to bubble. To be safe, stir from time to time to prevent burning.
  • In a soup bowl, mix all the herbs & spices & uncovering the pot, mix them well into the soup.
  • Add orange juice & Worcestershire Sauce—mix well & continue stirring from time to time.
  • If soup becomes too thick or difficult to stir, add a little spring water, ½ cup at a time so it does not get too diluted. (Choose the thickness you prefer.)
  • Cook soup for 15-20 minutes; turn off burner, stir well from the bottom; cover & leave it on the burner to cool slowly (for about 10-15 minutes) & remove from heat.
  • Soup is now ready to eat—on its own or with seasoned croutons.
  • Note: If you have pulped and added raw greens (as mentioned in the column above), make sure they are also cooked before removing soup from burner.


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