Butternut Squash Soup

pexels-photo-Buttnernut Squash

Another of my favorite cold weather soups is Butternut Squash.

This soup is so smooth and creamy it’s sure to warm you up on a chilly day!

Like my recipe for Minestrone (find it here), this soup is great paired with a salad or sandwich, or you can simply combine it with a crusty bread for dipping!

For this recipe, I use both butter and oil to sauté the veggies. Most people only use oil, but I like to use butter… because let’s face it, everything tastes better with butter!

Also, for the sake of time, I am using 3 cups of butternut squash from my stash of freeze-dried goods, which you can purchase it here.

I will be honest with you. Due to my digestive system, this soup is very basic. So, if you enjoy lots of flavor, I’ve included some ideas in the Cooks Tips section below. Feel free to mix and match as desired to enhance the flavor to your liking!

Butternut Squash Soup

What you need:

  • 2 Tbsp. Butter
  • 2 Tbsp. Olive Oil
  • 1 small onion, chopped
  • 1 medium apple, seeded and diced
  • 1 medium carrot, chopped
  • 2 medium potatoes, diced and cubed
  • 1 medium butternut squash – peeled, seeded and cubed – (or 3 cups freeze-dried)
  • 4 cups homemade chicken bone broth
  • Salt and pepper to taste

Let’s put it all together:

  1. In a large pot over medium heat, melt butter with olive oil.
  2. Next, add in the onion, apple, carrot, potatoes and squash. Sauté until lightly browned.
  3. Add in enough broth to just cover the veggies. Bring to a boil and simmer until all veggies are fork tender. About 40-45 minutes.
  4. At this time, you’ll want to use a stick blender to blend the veggies until smooth. Once blended, add in any remaining broth to reach desired consistency.
  5. Add salt and pepper to taste, and enjoy.

Cooks Tips:

  1. If you don’t have a stick blender, simply transfer the soup to a blender and blend until smooth and transfer the soup back to the pot to add in the remaining broth.
  2. If you want to kick the flavor up a notch, try sautéing the vegetables in bacon fat.
  3. Add in some of these favorites: fresh herbs such as sage, rosemary and thyme; warm spices such as nutmeg, cinnamon, cloves, cumin, cayenne; green onions, chives; and cheeses such as parmesan or gruyere.


Until next time,

Peace, love and safe travels!


Wanting to travel, we left our traditional homestead behind... now we're obsessed with combining old fashioned skills, travel and healthy eating on the open road! Welcome to our homestead!

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