New This Month

Butternut-Squash Soup Hors d'Oeuvres


This colorful orange squash hors d'oeuvre soup offers beautiful contrast to the bright-green chilled spinach-pea soup hors d'oeuvre and beet soup hors d'oeuvre.

  • Yield: Makes 8 cups, or 32 two-ounce servings

Source: Martha Stewart Weddings, Fall 2008


  • 2 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 1 can (14 1/2 ounces) low-sodium chicken stock
  • 2 to 3 teaspoons fresh lemon juice


  1. Heat the olive oil in a large pot over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened, 5 to 7 minutes.
  2. Add squash, stock, and enough water to cover (4 to 5 cups). Bring to a boil. Reduce heat to medium, and simmer until squash is tender and can be pierced easily with the tip of a paring knife, about 20 minutes.
  3. Puree stock and vegetables in a blender until smooth. (You may need to work in batches.) Transfer pureed soup to a clean pot, and adjust consistency with water if necessary (you should be able to drink soup easily without using a spoon). Season with salt, pepper, and lemon juice. Use a glass measure to pour soup into 2-ounce sake or espresso cups, and serve warm.

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