Butternut Squash Soup

September 30th 2017 Jenna Appel, RD


DYK (Did You Know): Butternut squash is rich in an array of vitamins, minerals, antioxidants and fiber! It not only tastes great, but is also low in calories, and surprisingly filling.


One 2- to 3-pound organic butternut squash - peeled and seeded 
2 tablespoons unsalted butter 
1 medium organic onion, chopped 
6 cups chicken stock 
Salt and freshly ground black pepper

Yield: 6 Servings

Make it Vegan & Vegetarian Friendly: Substitute chicken stock for vegetable stock.

Tip: For added flavor, top soup with a dash of paprika and fresh rosemary.


1. Cut squash into 1-inch chunks. 
2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. 
3. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. 
4. Remove squash chunks with slotted spoon and place in a blender and puree. 
5. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

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