Butternut Squash Soup

I don’t know about you, but I find fall and winter are the perfect time to bring out the soup recipes.  There is just something so comforting and soothing about a nice hot bowl of soup on a cold, grey day.  They also provide the perfect time to explore seasonal flavours in soup.  Here’s a recipe that apparently comes from Kelly Osborne’s weight loss plan, and is absolutely delicious!  I’ve adapted it a bit to our tastes.  Here’s a picture, I had it for lunch!

Butternut Squash Soup (original recipe here)


  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, diced small (I used a yellow onion)
  • 1 large butternut squash, peeled, seeded, chopped into 1 inch cubes
  • 2 medium carrots, peeled, chopped
  • 1 potato, peeled, chopped into 1 inch cubes (I used russet)
  • 4 cups water or vegetable stock
  • 1 cup milk
  • salt and pepper to taste.
  • cinnamon


  1. In a large pot, heat oil to med-low.  Add garlic, onion, and a pinch of salt, stir for 4 minutes.
  2. Add squash, carrots, potato, and water.
  3. Bring to a boil, lower heat and simmer for 25-30 minutes, until vegetables are soft.
  4. Remove from heat, add milk, stir well.
  5. Puree soup in a blender, working in batches.  Season with salt and pepper as desired.
  6. Sprinkle with a hint of cinnamon before serving.

And there you have it!  Simple, hearty, and delicious.  I really like the idea of pureeing soup in a blender because it looks and feels creamy without adding in tons of fattening cream.  I also liked to sprinkle a hint of cinnamon to really bring out the fall flavours, since it highlights the squash very nicely.  I love that it’s an easy recipe, especially since it seems that butternut squash soup is everywhere these days!  Nick isn’t usually a big fan of soup, but he really liked it too!  I know I’ll be making a few more batches of this recipe while it’s cold out.

Have you guys tried this recipe?  Or found other ways to use squash and other seasonal vegetables in your cooking?


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