Butternut Squash Soup with Agave Drizzle

October 15, 2009 § 6 Comments


I have a crush on butternut squash. Like many infatuations, this is a seasonal and somewhat one-sided relationship, I know. However, I still get giddy at the sight of the bowling pin shaped winter vegetable. Oh, the anticipation!

This is a splendid vegetable soup, and a soup really must stand out in order for me to make it. This is often because soups can be, well, a bit insipid or bland.  This recipe is a true best in show. Not to mention, you can’t beat the fact that 5 ingredients yields something so darn satisfying. It’s velvety and rich and all without an iota of dairy.


Adapted from Cooking Light

I like my butternut squash soup sweeter rather than savory so I typically garnish it with a generous drizzle of agave nectar or honey and sprinkle the top with nutmeg.  You could also serve this up as recommended in the original version with chopped chives and a side of toast.  Either way, this is the perfect weeknight dinner for those first chilly nights of the season.

2 tablespoons olive oil
5 cups peeled, cubed butternut squash
2 cups cubed red potatoes
2 cups chopped leek (about 3,white parts only), rinsed well
4 cups vegetable broth
3/4 -1 teaspoon salt
1/2 teaspoon fresh ground black pepper

  • Saute butternut squash and potato in olive oil over medium heat 3 – 5 minutes until lightly browned and beginning to soften.
  • Add leek, salt, and pepper; saute 1 -2 minutes more.
  • Stir in broth and bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender.
  • Working in batches, puree soup in blender.
  • Taste and adjust seasoning as necessary. Serve garnished with a drizzle of agave nectar and a dash of nutmeg.


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§ 6 Responses to Butternut Squash Soup with Agave Drizzle

  • Ashley Lemaster says:

    I’m making this tonight. Wish me luck!

  • Ashley says:

    A+ sis! However, I’m NOT a fan of seeding the darn thing. Cutting peeling chopping more peeling chopping. I have a new respect for vegetarians and just LOVE roasted veggies with the skins on. Less hassle. It was DELICIOUS, though! Thanks for the recipe. I told Ranger it was from you, and he said, “How did Aunt Lara give us this soup when she doesn’t even live here?” Lol.

    • makingromaroma says:

      Ashley, I’m so glad you tried it! I agree the method for preparing the squash is a pain. I think I might try roasting the squash separately in the oven sometime (cut in half, scrape out seeds, bake 400 degrees 45 mins. and scrape it into the pot with other ingredients) and just add it to the other ingredients before blending everything up. How did you top yours?

    • makingromaroma says:

      I just saw your whole comment! Adam and I chuckled about Ranger. I agree, roasted veggies rock.

  • Daphne Sholl says:

    Lara, we loved the soup! We had enough to have it two times and I think it was even better the second time. A great soup for a cold winter evening. I shared the recipe with a friend and gave her a butternut squash to go with it!

  • […] Butternut Squash Soup with Agave Drizzle « MAKING ROMA ROMA says: November 8, 2012 at 9:33 PM […]

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