Butternut Squash Soup

My fiancé is generally polite about what I produce in the kitchen. If she likes it, she’ll say “you can make that again”. If it’s something truly offensive (like the ultra-sour vinaigrette I made a few weeks ago. Big mistake: not tasting the stuff before I served it. It could have been fixed) she’ll ask “do I have to eat this?”. Between those two extremes, she’ll eat and express gratitude that I made dinner.

Last night, I got a rare “you can make that again” on a dish that was wholly improvisational, a soup made with baked butternut squash.

She’s right, I should make that again.

Well, crap. How do I make that again?

I need to start writing stuff down. If I want to reproduce something, or improve on it, I need to know what I did. There’s nothing earth-shattering here, this basically follows the accepted template of a creamy vegetable soup. It’s still worth keeping track of.

So, consider this a proto-recipe.


  • 1 whole butternut squash, cut in half, baked until… Mushy. Scoop the squash mush into a bowl and discard the skin
  • 1 whole onion, chopped
  • 2 carrots
  • olive oil
  • 2 tbsp butter or substitute
  • milk (2 cups?)
  • white wine (1 half cup?)
  • balsamic vinegar to taste
  • powdered ginger to taste
  • Chinese five-spice to taste


  1. coat the bottom of a large pot with olive oil, and put over medium-low heat
  2. when the oil is hot, throw in the onion and carrots. Stir often.
  3. when the onions are translucent, add the wine
  4. let the wine cook down a bit, continuing to stir
  5. add the squash mush, keep stirring
  6. add the milk, and increase the heat. Keep stirring
  7. add the butter
  8. taste, and add ginger, five-spice, balsamic vinegar, salt, and black pepper as you see fit. To my best recollection, I used maybe 1-2 tsp of salt, a few grinds of pepper, a few shakes of the ginger powder, a small pinch of the five-spice, and two or three splashes of the vinegar

Here are some improvements I think I’ll try next time:

  • blend it, after the milk is incorporated. That was actually my intention, until I saw how nicely everything came together with just stirring. In the bowl, it turned out not quite as smooth as it looked. Blending should improve the texture.
  • I would have included chopped celery with the onion and carrots (a proper mirepoix) if I had celery on hand
  • use fresh or dried ginger, instead of the powdered stuff
  • it seems like maybe this should have garlic.

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