Butternut Squash Soup

Whether it’s for a holiday meal opener or just a hearty winter warm-up, butternut squash soup is a smooth and thick that comes together rather easily in about an hour.


  • 2-3Tbsp butter
  • 1 medium onion(yellow or white, but use whatever variety is your favorite)
  • 1 large carrot
  • 2 celery stalks
  • 2 potatoes
  • 1 butternut squash
  • 1 box container of vegetable or chicken broth(32 oz)



  1. Start by prepping the vegetables. Chop the onion, carrot, and celery. Set aside.
  2. Peel and cube the potatoes and squash.
  3. Heat a large pot on the stove top to medium and then melt the butter.
  4. Place all the cut vegetables into the pot and cook for 5-8 minutes to get a nice light browning.
  5. Pour as much broth as is necessary to cover the veggies.
  6. Bring to a boil and then reduce heat to low.
  7. Cover and simmer for 40-45 minutes until the veggies are tender.
  8. Ladle or scoop the softened veggies into a blender and blend until smooth.
  9. Return to pot and add broth until desired consistency.



Some people just choose to salt and pepper the soup and serve it. Consider adding a finish that is to your own tastes, such as adding a cinnamon and sugar blend or bringing the heat with a smoky chipotle pepper seasoning. Butter squash soup is a neutral flavor base that can easily be modified.