Butternut Squash Soup

The winter weather in the North Carolina is a funny thing. One day its cloudy and cold while the next day it’s 70 degrees and sunny, like today for instance. The back and forth with the temperature does a number on my allergies so regardless of the weather a warm bowl of soup is always a good idea. It’s like a giant hug straight to the belly  and the perfect feel good food.

This butternut squash soup is a throwback recipe that I pulled from the archives to give it a little update. As I go back through some of my old recipes there are many that deserve more attention because the pictures just don’t do them justice. I’m not a photographer by any means but I do think my picture taking skills have improved somewhat over the years. This soup is definitely not to be missed as it’s one I continue to make for my family often.

It’s hearty and healthy as the pureed squash produces a rich and creamy texture all on it’s own. I kept the ingredient list to a minimum in order for the flavor of the squash to really shine through.
once the veggies have been chopped (or use pre chopped squash to save you even more time) everything is added to a large pot to simmer. Before serving, use an immersion blender or regular upright blender to purée the mixture. Simple, healthy and full of flavor this soup is the perfect comfort food on a cold winters day.


Butternut Squash Soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 Tablespoons olive oil
  • 1 large carrot, diced
  • 1 onion, diced (approximately 1 cup)
  • 1 medium butternut squash, cubed (approximately 5 cups)
  • 4 cups low-sodium chicken broth
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried rosemary
  1. Heat oil in a large pot. Add carrots, and onion. Cook until vegetables begin to soften and onion turns translucent, 3 to 4 minutes.
  2. Add in the butternut squash, rosemary, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, 30-45 minutes. Use an immersion blender to puree soup.
  3. If you don't have an immersion blender then let the soup cool slightly and carefully puree in batches in a blender.



Share This Post

By | 2018-06-01T09:37:10+00:00 January 25th, 2017|Dairy & Soy Free Soups, Soup/Sandwiches|0 Comments

Leave A Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.