Butternut Squash Soup


The silver lining of a slow transition into spring means more time with cold-weather comfort foods. Chef Aran Goldstein straddles the seasons with a butternut squash soup that’s hearty but not heavy—perfect for when New England’s weather shows its fickle side. Keep this quick and simple recipe on hand while Mother Nature sorts herself out, and brighten up your bowl with garnishes (Goldstein recommends sundried tomatoes, feta, chiles, chives or herbs) when gray days get you down.


Servings: 4-6


  • 1 butternut squash, peeled and medium-diced
  • 1 medium yellow onion, peeled and diced
  • 2 tablespoons olive oil or butter, plus some for finishing
  • Water, chicken stock, or vegetable stock just to cover
  • Salt to taste
  • Rice wine vinegar to taste
  • Sumac to garnish


  1. Heat the oil or butter in a pot until hot. Add the onion and a big pinch of salt and sweat for about 10 minutes.
  2. Add the squash, then liquid just to cover. (Be careful not to add too much liquid or the end product will taste watery. You can always thin it out later.) Simmer until the squash is fork-tender, about 15 minutes.
  3. Puree the soup with a stick blender or a standard blender. While pureeing, drizzle in good olive oil or soft butter to enrich. Season with salt and rice wine vinegar to taste. Sprinkle with sumac and garnish to taste.

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