Butternut Squash Soup

Butternut Squash Soup



Makes: 4 large servings
Start to finish: 1 hour


  • 1 tablespoon oil (15mL) of choice (I generally use coconut, but olive oil works.)
  • 1 onion, peeled and chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped (Don’t you dare chop those leaves off.  Leave them there.)
  • 1 apple, peeled, core removed, chopped (optional)
  • 2 pounds (900g) of butternut squash, peeled, seeds removed, chopped*
  • 1 quart (.95L) chicken (or vegetable) stock (I suggest low sodium.)
  • 1/2 teaspoon (3g) salt
  • 1/2 teaspoon (3g) pepper


1. In a large pot, heat oil over medium heat.

2. Add onion, carrot, celery (also known as mirepoix) and sauté for about 5 minutes.
3. Add apple (if using), squash, and stock.  Crank it up to high and bring to a boil.
4. Reduce to simmer and leave it be for about 45 minutes, or until the squash is fork tender.
5. I strongly recommend using an immersion blender to puree the soup.  If not, you’re going to have to blend it in batches, which is fine, but messier.  If you find the soup too thin for your taste, throw it back in the pot, put it on the stove, and let it simmer a bit longer.
6.  Season with salt and pepper.  

This soup is wicked versatile and you can do about anything you want with it from here.  Add a little heavy cream (or cashew cream) and cayenne.  Top it with queso fresco and toasted pepitas.  Throw in a chipotle when you purée.  Grate in some fresh ginger.  If you really want to defeat the purpose of eating soup, you can even throw some marshmallows and candied pecans in there.  Whatever you want.  You’re going to have to try really hard to fuck this up.

*You can buy butternut squash pre-chopped or even in frozen chunks if you don’t have a sharp knife at home.  Otherwise, chop about 1/2″ off the top and bottom of the squash, then use a vegetable peeler to remove skin.  Cut in half lengthwise, and use a spoon to scoop out seeds, then chop the squash.

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