Butternut Squash Soup

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Squash was made to be eaten, literally. Squashes are loaded with vitamins and rich flavor as a way to encourage animals and humans to eat them and disperse their seeds across the land. Butternut squash has a shelf life of up to a month if stored properly, making it a great food to stock up on when in season so you can eat it throughout the winter. It becomes extremely soft when cooked, making it an ideal denture food. This is a fun variation that I learned from America’s Test Kitchen. I personally like the optional ingredient of curry in this soup, it gives the soup a complex flavor that sets it apart from the hundreds of other butternut squash soups out there. It tastes like autumn but warms you up like summer!


Easy To Chew is a food blog created by a dentist, a public health professional, and a registered dietitian. Their mission? To cook up delicious recipes  dedicated to those who are in need of foods which are easy to chew, easy to swallow, and easy to love!


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    Butternut Squash Soup

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    Course: Lunch
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Servings: 4


    • Blender
    • Steamer Basket


    • 3 pounds butternut squash
    • 6 cups water
    • 1 teaspoon salt
    • ½ cup heavy cream
    • 1 teaspoon brown sugar
    • 1 dash nutmeg
    • teaspoons curry powder OPTIONAL
    • 1/4 cup plain yogurt, 2 tablespoons cilantro, 1 teaspoon lime juice (all mixed together) OPTIONAL TOPPING


    • Cut the butternut squash in half and scrape out all the seeds and pulp
    • In a pot, add water and salt and bring to a boil. Reduce the heat to medium low, add the squash with the cut side down in a steamer basket and put it in the pot. Cover and continue to cook for 30 minutes, make sure the squash is tender. Take the squash out and scrape out the flesh with a big spoon, be careful, its hot! Use a strainer to strain the steamed liquid from the pot, keep 2-3 cups of the strained liquid.
    • You are now going to add some of the scraped out squash into a blender and add some of the strained liquid. Do small batches at a time and don't fill the blender more than halfway. Add the squash first and a little liquid, adding a little more while pulsing until you reach the proper smooth soup-like consistency (add the optional curry while blending if you want a fun additional flavor). Pour out the blended soup into a pot. Once all the squash is blended, add the cream, brown sugar, and any extra steamed liquid if you want it thinner. Cook the soup on medium heat for 3-5 minutes. Add the nutmeg. Extra salt can be added to taste. you can top it with the optional mixture of yogurt, cilantro, and lime juice.
    Tried this recipe?Mention @easy2chew or tag #easytochew!

    Easy To Chew

    Butternut Squash Soup has a single smooth texture and is soft enough that it requires no chewing. 

    Butternut Squash is low in calories proportional to its mass, meaning that it is a great food when you are trying to lose weight. If you eat a lot of hamburgers, you get a lot of calories and you can gain weight. No one gets overweight eating butternut squash, eat as much of it as you want.

    Butternut Squash has as much potassium as a banana. Potassium is helpful in managing a healthy blood pressure. It has been reported that 98% of Americans are potassium deficient. High levels of potassium may lower your risks of cardiovascular disease, like heart attacks or strokes.

    According to the library of congress, the word “squash” comes from the Native American word “askutasquash”, which means to “eaten raw or uncooked”. They point out that the hard shell of squashes likely made them useful as containers or utensils.

    Don’t have a steamer basket? Check out this link HERE. Even if you don’t use one everyday, it will entertain any child of any age. I used to think they looked like a massive intergalactic satellite dish.

    This stockpot comes with its own steamer basket!

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