Chef Sarah’s Butternut Squash Soup

Winter is a time for comfort food, and what is more warming than homemade soup? El Gaucho Bellevue Executive Chef Sarah Scott shares one of her favorite recipes, Butternut Squash Soup.


  • 2 medium butternut squash
  • about 4 pounds halved lengthwise
    and seeds reserved
  • 1/2 medium yellow onion, medium dice
  • 2 TB canola oil (or olive)
  • 1.5 TB fresh sage, chiffonade
  • 5 cups chicken stock
  • About 1 1/2 teaspoons kosher salt
  • 2 cup heavy cream
  • 1 teaspoon cinnamon, ground
  • 1/4 t nutmeg, ground
  • 1/4 t ginger, ground
  • 1/8 t cloves, ground


  1. Roast butternut squash sides face down at 400 degrees for 45 minutes-1 hour or until cooked through (use a fork to test tenderness).
  2. Meanwhile, Using a medium pot, sauté onion over medium heat in canola oil for about 5 minutes or until the onions are translucent.
  3. Add garlic, sage, and sauté for about 15 seconds and immediately add the stock. Bring to a boil and set aside.
  4. When the butternut squash is tender, use a large spoon to scoop the flesh. Discard the skin.
  5. Working in batches, add a butternut squash half to the blender and cover with the stock mixture. Blend for 30 seconds or until it is very smooth.
  6. Repeat with the remaining halves, using the pureed soup as a liquid if you run out of stock.
  7. Once everything is pureed, add the cream and spices. Return to a pot and bring to a simmer. Season to taste and serve with the below garnishes.

Roasted butternut squash seeds

  1. Thoroughly rinse your seeds so that no pulp remains.
  2. Spread on a parchment lined baking sheet and roast at 300 degrees for 20 minutes.
  3. Remove from the oven and generously sprinkle olive oil over the seeds as well as kosher salt.
  4. Return to the oven and bake for 20-30 minutes more of until golden brown and crispy.

Fried Sage

  1. Remove sage leaves from the stems.
  2. Fry at 350 degrees, turning once.
  3. When the oil stops “popping” that means that all of the water has been removed from the leaf. Gently remove and place on a paper towel lined plate.
  4. Sprinkle with salt.

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