This recipe was taken from createengwp(2012) BUTTERCUP SQUASH SOUP RECIPE.


  • 1 Butternut squash, stemmed, halved or quartered, and seeded

  • 3-5 layers small onion, stemmed, halved, peeled, and chopped

  • 2 cloves garlic, peeled and chopped
  • 2 teaspoons butter
  • 1 teaspoon salt
  • 3 teaspoons chicken starch
  • 2 teaspoons mayonnaise
  • ⅛ teaspoon black pepper
  • olive oil or cooking spray
  • 1” water in baking pan
  • water about 1” away from the top of the pot
  • 3-4 bowls cooked (brown) rice


1. Pre-heat oven to 400°.
2. Put enough olive oil or cooking spray to cover the bottom and sides of baking pan. Add water.
3. Face the interior of the butternut squash down on the pan.
4. Bake squash for approximately 45-50 minutes.
5. Open the oven door completely for cooling.

6. Meanwhile, boil water in pot over low heat.

When squash is cooled, remove from oven, flip, scoop out flesh, and transfer it to pot of boiling water.

7. Add butter, salt, chicken starch, onion, mayonnaise, garlic, and black pepper.

8. Cook for 45 minutes, stirring occasionally.

Tip: For extra flavor, cook longer.

9. Add cooked (brown) rice and stir.

10. Test taste; add additional seasoning or water to your liking and stir.
11. Remove from heat.
12. Serve.



  1. I’m a big fan of squash soup but have never thought to add rice, as you’ve done here. And I like that you used a little mayonnaise to bring some added creaminess to the pot. This sounds delicious!

  2. I love squash soup and have never prepared it! I love the addition of rice. Superb and delicious recipe!!!

    1. Hi Norma! Thanks for stopping by and commenting. Chicken starch looks like the powdered form of chicken stock/broth. You can use this versatile ingredient to add flavor to almost everything. Hope this is helpful!

    1. Hi Nami! Thanks for visiting this site and commenting. I couldn’t agree more with your thoughts on this soup. I look forward to sharing other ideas with you.

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