Butternut Squash Soup Recipe – SO YUMMY!

If you enjoy Butternut Squash in any capacity, I highly recommend you try this recipe. This is the best Butternut Squash Soup Recipe I have ever tasted and want everyone to experience this rich harvest flavor. This graceful gourd is not only full of nutrition and health benefits, it is festive, warming and tastes great too.

It is a one pot wonder of easiness and a recipe that your friends will ask you for. Ask me how I know…

Butternut Squash Soup

Here’s How to Make It:


– 2 Butternut Squash (roasted with butter smeared on top)

– 1 Onion (diced)

– 2-4 Tablespoons of Butter

– 2-4 Whole Carrots (peeled and chopped)

– 1 Apple (preferably tart and chopped, leaving skin on) Granny Smith is what I like to use

– 3-4 Garlic Cloves (minced)

– 4 Cups of Chicken Stock and 4 Cups of Water (If using boxed broth, then I recommend a 6/2 ratio instead of 4/4 as my stock was homemade and concentrated)

– 4 fresh Sage leaves (minced) or 2 teaspoons of dried – fresh really tastes better though!

– 1-2 fresh teaspoons of Thyme (minced) or 1/2 teaspoon of dried – fresh really tates better though!

– Salt & Pepper to taste (I usually do about 2 teaspoons of salt and a hint of pepper)

– Heavy Whipping Cream (optional for garnish and creaminess)


Directions: Roast halved squashes in oven at 375 degrees face up on a baking sheet/glass dish. Make sure to smear the squash beauties with butter before roasting to encourage the golden caramelization to occur. Roast for approximately 50-65 minutes or until they are tender and your home is filled with their succulent aroma (make sure they get the brown roasted carmelization on top and they are fully roasted so that they scoop easily out of the shells). While roasting, put in a load of laundry or read a book… this can take awhile. If you would rather prep the rest of your ingredients, please read on.

Roasted Butternut Squash

Toss diced onion and a hunk of butter into a large soup pot. Let the onions get translucent and fragrant (2-4 minutes) then add in the diced celery, chopped carrots, chopped apple, and minced garlic. Once all the flavors have melded together, add in the Chicken broth/Water combo. Put the lid on it and start scooping out your cooled squash (if you let is roast long enough, the squash should practically fall out of the shell and come out easily). Add the squash chunks to the soup and the minced fresh Sage and Thyme to the pot. Let the flavors continue to soak together while you use your immersion blender to start making the soup the consistency you want it (pureed smooth is what I recommend). If you don’t have an immersion blender, you can transfer batches to your blender and puree that way too.

Once the soup is pureed to a smooth consistency you can add Salt and Pepper to taste and serve up immediately or let the flavors come together even more. The longer it simmers the more flavorful the soup becomes, although I usually can’t wait very long by this point. Serve it up to your friends and family and enjoy!

Why I love it/Health Benefits:

Butternut squash is excellent for your heart, good at strengthening your bones, enhances your immune and nervous systems and is also an excellent source of antioxidants – good-bye wrinkles! It has anti-inflammatory benefits and is great for improving your vision. Expecting and new mothers can especially benefit from the  naturally ocuuring folate that helps guard against brain and spinal-cord related birth defects as well as build up their little babies lungs! This squash is high in fiber and naturally low in fat, so I’ll take 2 bowls please. 🙂

 Helpful Tips/Information:

– If the soup is too thick, add more stock/water (whatever flavor you want more of)

– If the soup is lacking in flavor, add more Sea Salt or Garlic or both (Sea Salt is critical)

– I highly recommend investing in an immersion blender (I use mine all the time) to save yourself time and dirty dishes

– Use Heavy Whipping Cream and fresh Thyme as a garnish (it is festive, makes it even more flavorful, and looks pretty)

– You could also use “candied” cinnamon Pecans as a garnish too as pictured (toss chopped nuts in a pan with real Maple Syrup and Cinnamon and cook/stir until coated and “candied”) – no white sugar needed. 🙂

– Share with your friends if you have extra or else freeze it for yourself and a rainy day.

Butternut Squash Soup

Stay fresh my people!

– Greens


  • Jessica

    How much broth/water? 🙂

    November 09, 2014
    • Oops!! I used 4 Cups of Homemade Chicken Stock/Broth (it was pretty concentrated) and 4 Cups of Water. If you are using boxed broth, I would recommend a 6/2 ratio (6 cups broth, 2 cups water). 🙂 Hope that helps!! Love you Jess!

      November 10, 2014

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