Butternut Squash Soup with Lime Cream

Butternut Squash Soup with Lime Cream

This is a decadent autumn soup, similar to one we used to serve at the White House. It was so good that people would scrape their bowls to finish it. I like soups for a first course in the fall and winter, in small cream soup bowls. The smaller, handled bowls hold just enough to whet the appetite for the rest of the meal, and it’s a simple and comforting beginning. It would make a great starter for a Thanksgiving dinner, if you serve your meal in courses. We are not so civilized at the Berman’s on Thanksgiving Day. I find on days when I’m cooking multiple large meals for the entire family, it’s much simpler to put everything out, and let people help themselves. Especially because more than one member of my family has been known to want seconds, or wait a few hours until they’re ready for dessert.

You could certainly make a meal out of this soup, but it doesn’t need an elaborate bread accompaniment. There’s plenty of flavor in the squash and the little dollop of lime cream. Enjoy!

Butternut Squash Soup

Serves: 6
Prep time: 1 hour


  • 1 4-5 pound butternut squash
  • 3 tablespoons butter or olive oil, plus more olive oil for roasting the squash
  • 1 onion, chopped
  • 1 teaspoon curry powder
  • 1 quart chicken stock
  • 1 tablespoon salt
  • ½ teaspoon white pepper
  • ½ cup cream
  • ½ cup maple syrup

    For the lime cream:
  • ½ cup whipping cream
  • 1 teaspoon sugar
  • zest and juice of one lime


  1. Cut squash into six large pieces. Scrape seeds out and discard.  Brush with melted butter or olive oil and roast in the oven at 375 degrees for 20 minutes.
    Butternut Squash Soup
  2. Let cool and peel.
    Butternut Squash Soup roasted squash
  3. In a heavy-bottomed pan, melt butter and sauté onions until wilted. Add curry and stir, making sure not to burn.
  4. Add squash and chicken stock.
  5. Let soup simmer, season with salt and pepper.
  6. Add in maple syrup and remove from heat.  Puree soup in food processor, or with a hand processor.
  7. Add cream and return to stove to heat.

    For lime cream:
  8. Whip cream and sugar until firm.
  9. Add lime juice and whip again until soft peaks form. Gently fold in lemon zest.
  10. To serve, pour soup into bowl and top with a dollop of cream.
    Butternut Squash Soup

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