Cream of Butternut Squash Soup

John Muhl


  • Butter, ghee or olive oil for sautéing
  • 1 tbsp Aleppo pepper flakes to taste, optional
  • 1 shallot, diced
  • 1 tomato, diced
  • 1 yellow bell pepper
  • 1 butternut squash
  • 1/2 pint cream
  • Bacon, cheddar, chives and sour cream to garnish, optional
  • 4 cloves garlic, diced
  • 4 cups beef broth


  1. Peel squash and slice into 1 inch thick rounds
  2. Coat squash with olive oil, salt and pepper then roast for 1 hour per side at 300 ºF
  3. Grill whole bell pepper until blackened on all sides, peel and slice (place in a bowl covered with plastic wrap for 30 minutes to make peeling easier)
  4. Combine broth, squash and bell pepper, liquify and bring to simmer
  5. Sauté shallot, garlic, tomato and pepper flakes
  6. Add sautéed ingredients to soup and continue simmering for 30 minutes
  7. Remove from heat and stir in cream