digital sm630 East Main Street
Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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Queenie's: Butternut Squash Soup


  •  1 large butternut squash (3-5 lbs., or 2 quarts cut)
  •  2 medium Vidalia/sweet onions, diced small (2 cups)
  •  1 stick butter
  •  2 cups heavy cream
  •  2 quarts water (or enough to cover ingredients)
  •  Kosher salt to taste


  • Peel/seed butternut squash, and cut into ½ inch cubes. 
  • In a medium stock pot, cook butter over medium heat until it becomes foamy and butter solids slightly brown and begin to smell nutty.
  •  Add onions and 2 pinches of Kosher salt to the pot, and sweat until soft and translucent. Do not allow the onions to brown.
  •  Add the diced butternut squash and 2 more pinches of Kosher salt to the pot, and cook for 5 minutes, stirring frequently.
  • Add 2 quarts of water to the butter, squash, and onion mixture, and cook on medium-high heat, stirring frequently until the butternut squash becomes tender, and 90% of the added water has cooked out. Be careful not to brown/burn during this step.
  • Add the heavy cream and additional water to just cover the squash and onions again. Stir and bring back to a boil for 2 minutes.
  • In batches, blend the soup in a blender until very smooth, and add salt to taste.
  • Pass the mixture through a fine mesh sieve.
  • Serve the soup immediately, or cool until needed, and reheat.
    *Optional - garnish with olive oil, maple syrup, and sea salt as desired.