Recipes for Two
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Fall Date Night Recipe: Roasted Butternut Squash Soup

Fall roasted butternut squash recipe

Our resident Chef Choi is bringing you another seasonal curation for your date night pleasure. Take some time during this season to bundle up in your favorite sweaters and enjoy some delicious butternut squash soup with your special someone. This dish makes a great date night dinner on it’s own or a perfect pairing with your main course.


  • 2 pounds of butternut squash
  • 2 tablespoons of butter
  • 1 onion
  • 2 celery stalks
  • 2 medium carrots
  • 2 quarts of vegetable stock or chicken stock
  • Ground clove, ground cinnamon and ground ginger for garnish

First, slice your butternut squash in half, lengthwise. I found that the best knife to use for this is a bread knife. The serrated teeth make it easy to saw through the tough skin and flesh of the squash. Once you have the squash cut, spoon out the seeds from the bulb.

Next, you want to line a baking sheet with some parchment and lay the butternut squash flat side down. Roast both halves at 450 degrees F for about 45 minutes or until it is tender and soft. Do not worry about the browning on the outside, it’s just the skin and you won’t need it.

Fall roasted butternut squash recipeWhile your squash is roasting, peel your carrots and onions. You’ll want to cut the carrots, onions and celery (also known as mirepoix) into small pieces so that they will all cook evenly. Add the 2 tablespoons of butter to a large stock pot and melt on medium high heat. Once the butter has melted, add your mirepoix and sweat the vegetables till they are tender and translucent.

A trick to perfectly sweat vegetables with minimal browning can be done by turning the heat to medium-low and covering the pot with the lid or by adding a little bit of water when the vegetables look like they are starting to brown.

Once the mirepoix is ready, set it aside until the butternut squash is finished roasting. At this point, your home should smell very pleasant with all the aromatics in the air.

After the butternut squash is finished roasting and the insides are nice and soft, carefully spoon out the flesh and add it to your stock pot with the mirepoix. At this point, add 1 quart of vegetable or chicken stock and bring everything up to a simmer. If the soup looks too thick for your liking, add more stock until it is at the desired consistency.

The final touch to make your soup silky smooth is to puree everything up in a blender or by using a stick blender.  Once you have your soup to the right consistency, it is time to season and garnish. Season with kosher salt and for a nice seasonal flavor, add a little ground clove, ground cinnamon and ground ginger if you have it.

Serve hot and enjoy!

There you have it. A date night recipe designed to help you and your boo celebrate the fall leaves, cool breezes and spend more time dating and less time cooking.

Did you try this recipe? We’d love to hear about your experience with this recipe and others you might like to see in the future. Also, if you have any questions about this recipe, ask Chef Choi below!


  1. I haven’t tried this recipe, but the technique is similar to my own, so I can vouch for that. Nonetheless, I haven’t tried roasting the butternut squash first. I bet that adds an entirely new depth of flavor to the soup. The carrots are also a nice touch for aromatics, but also additional color.


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