Butternut Squash Soup

Butternut Squash Soup

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

  • 2 ea. Butternut Squash, peeled and diced
  • 4 oz. Onion, diced
  • 4 oz. Celery
  • 2 oz. Butter (can substitute oil)
  • 1 tsp. Ginger
  • Pinch Nutmeg
  • 1 qt. Chicken Broth (Can use Vegetable Broth or Water)
  • Salt
  • Pepper
  • 4 oz. Heavy Cream (optional - omit for healthier alternative)
  1. In a heavy soup pot, melt the butter on medium heat. Add the onion and celery; cook until onions start to get translucent, and then add the squash.
  2. Add the ginger, nutmeg, salt and pepper and cook for 3-5 minutes. Add enough chicken broth to cover by about 3/4-inch - amount may vary depending upon the size of the squash. Bring up to a simmer and cook until the squash is very tender, about 30-40 minutes, depending on the size of the dice.
  3. Allow to cool for a few minutes and puree with an immersion blender or a regular blender. (If using a regular blender do not over fill, and place a towel over the top and keep you hand on it while blending to prevent the top from blowing off.)
  4. Return to pot and adjust seasoning and consistency. Finish with heavy cream.
Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.

More Videos


video title

Peach Cobbler

Sep 29, 2011


video title

Key Lime Pie

Sep 1, 2011

video title

Blueberry Crisp

Aug 11, 2011



video title

Pate a Choux

Sep 16, 2010



video title

Clams Casino

Aug 12, 2010


video title

Pumpkin Gnocchi

Oct 15, 2009


video title

Molten Lava Cake

Sep 17, 2009


video title

Peach Tarte Tatin

Aug 20, 2009

video title

Grilled Pizzas

Aug 13, 2009

video title

Spicy Tuna Roll

Aug 6, 2009

video title

Braised Pork Loin

Nov 10, 2008


video title

Chicken Francaise

Oct 20, 2008

video title

Crab Cakes

Oct 13, 2008

video title

Vegetable Sushi

Oct 6, 2008


video title

Birds Nest Tweets

Sep 22, 2008

video title

Marinades

Sep 15, 2008

video title

Entree Salads

Sep 8, 2008


video title

Jersey Cioppino

Aug 18, 2008

video title

Fried Tomatoes

Aug 11, 2008

video title

Soft Shell Crabs

Jul 14, 2008