Butternut Squash Soup

The orange juice, tarragon, bay, white balsamic vinegar combination freshens up the same boring butternut squash soup. Other than waiting for the squash to cook it comes together rather easily. To save steps you can prep the squash a day or two ahead.

Using the immersion/stick blender allows you to control how chunky or creamy you want to make this soup.

I made this soup when it was just starting to cool down in temperatures for fall. It warmed me up and go me ready for the colder weather.


  • 1 whole Butternut Squash
  • 1 whole orange, sliced thin
  • 2-3 whole fresh bay leaves
  • 1 tablespoon olive oil, plus extra to put over squash skins
  • 1 whole yellow onion, diced
  • 2 tablespoons butter/ghee
  • 3 teaspoons dried tarragon
  • 2 teaspoons white balsamic vinegar
  • 1 teaspoon sea salt or kosher salt
  • 1 32 ounce chicken or vegetable stock or broth


  1. Cut a butternut squash in half lengthwise and remove seeds the best as possible. Sprinkle orange and bay leaves on bottom of cooking vessel. Place squash cut side down. Drizzle some of the olive oil over the squash skins. Set Crock-Pot, roaster, or oven to 350 and cook for at least 35 minutes or until you're able to puncture the outer portion of the squash with a fork easily.

  2. When squash is cool, remove the remaining seeds and guts of the squash.

  3. Meanwhile in a large dutch oven on pot melt the rest of the olive oil, butter and dried tarragon over medium heat. Add in chopped onion and saute until golden brown.

  4. Add white balsamic vinegar to the sauteed onions and work to get all of the brown cracklings at the bottom of the pan off and absorb. The balsamic vinegar will have to release all the flavor bits at the bottom of the pan.

  5. Remove the outer skin of the squash and place inside portion in large Dutch oven or saucepan along with the salt. Stir well.

  6. Add chicken or vegetable broth or stock. Mix well. Allowed to simmer over medium-low heat for approximately 30 minutes stirring occasionally.

  7. Using the immersion blender or a blender blend soup till smooth and creamy to desired texture add 2 tablespoons of fresh squeezed orange juice.

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