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The Best Butternut Squash Soup

I really enjoy making soup, and this recipe is absolutely one of my favorites to make! It's very easy to prepare, and paired with a salad and some bread, you've got dinner thrown together in less than thirty minutes, I hope you enjoy! :)

Butternut Squash Soup Recipe:

Yield: 6 Servings

Cook Time: 35 Min


- 1 Butternut Squash, Peeled

- ½ Yellow Onion, Chopped

- 2 Garlic Cloves

- 2 ½ Cups Vegetable Broth or Stock

- 1 tsp Salt

- ¾ tsp White Pepper

- ½ tsp Dried Thyme

- ¼ tsp Ground Nutmeg

- ¼ tsp Cayenne Pepper

- 2 Tbsp Fresh Parsley, Chopped

- Garnish Ideas: Pepitas, Parmesan Cheese/ Daiya, or Heavy Cream/Coconut Cream


1. Heat a Dutch oven or stock pot, add olive oil and then add the onions. Cook for five minutes or until translucent. Add garlic, cook additional minute.

2. Prepare squash while onions are cooking. Peel, halve, scoop out the seeds, and cut into 1 in cubes (as if you were preparing mashed potatoes).

3. Add squash to Dutch oven or stock pot and sauté for about five minutes.

4. Next, add vegetable broth or stock, salt, pepper, thyme, nutmeg, and cayenne pepper. Stir to combine and cook covered until squash is fork-tender.

5. Remove from heat, transfer to a blender- pouring carefully.

6. Blend until smooth, season with salt and pepper if desired.

7. Garnish with parmesan cheese or Daiya, heavy cream or coconut cream, chopped parsley, or toasted pepitas.


- I like to use a stick blender to blend my soups for easier handlng.

- You can add a little bit of flour and cook for a few minutes if your soup is too thin. Or you can add more coconut milk or heavy cream if it’s too thick.

Click Link Below For Recipe PDF:

butternut squash soup
Download PDF • 128KB

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