Butternut Squash Soup Recipe

Full of plenty of vegetables in addition to the squash, this soup recipe is not only natural and healthy, but creamy and delectable.

From “Plats Du Jour: the girl & the fig’s Journey Through the Seasons in Wine Country.”
Fall 2012

  • From Sondra Bernstein's restaurants, this squash soup is especially a hit in autumn.
    Photo courtesy of www.RareSeeds.com

Yield: 6 servings

Fresh-from-the-farm squash finds its way into several dishes at Sondra Bernstein’s restaurants during the autumn months.


• 8 tablespoons (1 stick) unsalted butter
• 1 small yellow onion, chopped
• 3 celery stalks, chopped
• 1 medium carrot, chopped
• 1 large leek, white part only, cleaned and chopped
• 2 shallots, chopped
• 4 garlic cloves, crushed
• 2-1/2 pounds butternut squash, peeled, seeded, chopped
• salt and white pepper to taste
• 1/2 cup heavy cream
• 1 bunch fresh sage leaves, picked, for garnish


1. Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat. Add the onion, celery, carrot, leek, shallots, and garlic and sauté until the vegetables are soft, about 7 minutes. Stir the vegetables occasionally to prevent browning.

2. Add the squash to the vegetables and stir.

3. Add 2 quarts of water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the squash is just tender, 15 to 20 minutes.

4. Add the heavy cream and the remaining 4 tablespoons of butter. Remove the vegetables from the heat and puree immediately in a blender or food processor. Strain through a fine-mesh sieve and adjust seasoning if necessary.

5. Heat a small amount of blended oil to 300 degrees F and fry the sage leaves until crispy. Transfer the sage leaves to paper towels to drain and cool.

6. Ladle the soup into 6 bowls and garnish each with a few fried sage leaves.

For information about Sondra Bernstein, her restaurants, and her growing methods, see: A Natural Restaurant Full of Flavor.

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