Butternut Squash Soup with Rice and Onion Base

A creamy soup enriched with a rice and onion puree. The soup base is credited to Julia Child in her book The Way to Cook.

Rice and onion cooked in broth add substance, thickness and smooth texture to the soup when pureed.

White rice and yellow onions add body and silkiness to this delicious butternut squash soup without the heaviness and fat of cream. For a preview, here’s a quick rundown of how the rice and onion soup base comes together.

Julia Child’s Rice and Onion Soup Base

• 1-2 cups sliced onions (depending on your taste)
• 2 Tablespoons butter
• 4 cups liquid (your desired blend of water, stock, and/or milk), plus more to get desired consistency
• 1/2 cup raw white rice

Saute the onions in butter until soft and translucent (about 10 min).

Add 4 cups liquid and rice. Simmer 20 minutes.

Add butternut squash to the soup base.

Add the rest of the ingredients for your soup. In this case we’ll add 1 peeled butternut squash, seeds removed and diced into 1-inch pieces.

After 10 minutes add 4 garlic cloves, 1 teaspoon chopped fresh rosemary, and 1 teaspoon dijon mustard.

Cook until squash is soft.

Simmer, swirl in a blender and season to taste.

Puree and adjust seasonings with salt, pepper, and herbs of your choice. Adjust thickness with additional water or preferred stock, cream, or milk.

Enjoy.

Print Recipe

Butternut Squash Soup with Rice and Onion Base

A smooth, savory butternut squash soup with a creamy texture from pureed rice and onion base. Enjoy with your favorite crusty bread or crunchy salad.

Course

Main Dish

Prep Time

30 min

Cook Time

30 min

Servings

bowl sized servings

Ingredients

• 1-2 cups onions coarsely chopped
• 2-3 tablespoons butter or half olive oil and butter
• 1/2 cup raw white rice
• 4-6 cups water or broth, wine, or mixture; use 6 cups for a 4 lb squash
• 1 tablespoon chicken boullion (optional) or 1 bouillon cube if desired
• 1 bay leaf
• 1 up to 4 lb butternut squash
• 4 cloves, peeled garlic about 15 grams
• 1-3 sprigs fresh thyme leaves optional
• 2-4 sprigs fresh rosemary optional; or dried herbs if preferred
• salt and pepper to taste

Course Main Dish Prep Time 30 min Cook Time 30 min Servings bowl sized servings Ingredients 1-2 cups onions coarsely chopped 2-3 tablespoons butter or half olive oil and butter 1/2 cup raw white rice 4-6 cups water or broth, wine, or mixture; use 6 cups for a 4 lb squash 1 tablespoon chicken boullion (optional) or 1 bouillon cube if desired 1 bay leaf 1 up to 4 lb butternut squash 4 cloves, peeled garlic about 15 grams 1-3 sprigs fresh thyme leaves optional 2-4 sprigs fresh rosemary optional; or dried herbs if preferred salt and pepper to taste

Instructions

1. Melt 2 tablespoons of butter in a large pot. Add the chopped onion and sauté for about 10 minutes until softened. Stir occasionally to minimize browning (some is okay).
2. To the onions add 4 cups of water and/or broth, the bouillon and the rice. Simmer for about 10 minutes.
3. While the rice and onions simmer prepare the squash. To prepare the squash, peel, seed and remove the top and bottom ends. Chop the squash into roughly 1-inch cubes.
4. Add the chopped squash, garlic, bay leaves and herbs to the pot. Add water to cover if needed. Simmer until squash is soft, about 20 minutes.
5. Remove bay leaf. Remove any woody stems from fresh herbs. Puree the remaining contents of the pot in batches. Collect the puree in a separate bowl.
6. Wash the pot. Return the puree to the pot and mix, adjusting seasonings to taste.
7. Adjustments to consider (choose a few among these options): Cream cheese (4 ounces or more to taste) Vermouth (taste after adding 1 teaspoon at a time) Dijon mustard Cayenne or other spicy pepper Salt Black pepper Apple cider vinegar