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Butternut Squash Soup

Butternut Squash Soup: a sourced make-ahead recipe with measured ingredients and cooking instructions. Prepare at home; follow storage and reheating safety notes.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Visitor7, CC BY-SA 3.0; https://commons.wikimedia.org/wiki/File:Butternut_Squash_Soup.jpg; https://creativecommons.org/licenses/by-sa/3.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Butternut Squash Soup

Photo: Visitor7 · CC BY-SA 3.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •1 medium butternut squash
  • •2 medium onions , peeled and halved
  • •2 tbsp olive oil
  • •2 cloves garlic , minced
  • •4 cups chicken stock or vegetable stock
  • •¼ cup cream sherry
  • •1 tsp nutmeg

Instructions

  1. 1Preheat oven to 400 °F.
  2. 2Cut squash in half lengthwise and remove seeds.
  3. 3Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.
  4. 4Spoon squash pulp into a food processor . Add onions and 1–2 cups of chicken stock. Purée until smooth.
  5. 5Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.
  6. 6Add remaining stock and cook until hot. Season to taste.

Camp tips

  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.
  • • Prepare this oven recipe at home before departure. Cool and transport perishable portions safely; do not assume a campfire provides the source oven temperature.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.

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