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Butternut Squash Soup

The busy school year, sports, and my own work, has led me to struggle a bit with cooking. I find that I lose my steam right around the dinner hour…go figure!

So, inspired by my friend and neighbor (and awesome cook/blogger), Eila, I have been making my cooking efforts last.

In other words, I have been on a bulk cooking kick.  It takes the same amount of time, but gives me extra to freeze for later. This past week I made macaroni and cheese and this butternut squash soup.

In making this, I took the same approach I use with my make Cream of Any Vegetable Soup, except I left out the ‘cream’ part so I could freeze it. Also, there is room for adjustment on the spices in this edition.

Butternut Squash Soup

You Will Need:

2-3 tablespoons of olive oil

2 yellow onions, chopped

2 packages of peeled, seeded and cubed butternut squash

10 cups of chicken broth (use 8 cups if you like a thicker soup/puree)

1 cinnamon stick (optional)

½ teaspoon of nutmeg

¼ cup of brown sugar

Kosher salt



In a Dutch oven or soup pot, sauté onions with olive oil. Add a pinch of Kosher salt to sweat the onions. Add the squash, chicken broth, and cinnamon stick (or one teaspoon). Simmer until the squash is fork tender, about 20-30 minutes. Puree soup with an immersion blender (or in a regular blender) until smooth. Add the spices; correct the amounts to your taste.

Optional: Before serving, stir in ½ cup – 1 cup of milk or cream; or non-fat Greek yogurt; correct spices as needed.

Note: We love this without the added cream or milk, as the flavor is rich, and I can freeze the leftovers. You could add non-fat Greek yogurt, low fat milk or cream to make a richer version.

What’s your favorite Fall soup?

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  1. Forgot to mention that I roast my squash beforehand. I cut it in half and put it in oven cut part down and roast. Then it’s much easier to fork it out. Cutting squash is not my favorite thing. Roasting also enhances the flavor. Something new to try.