Butternut Squash Soup
The perfect soup to warm your soul on a crisp fall evening, pureed squash brings together all the flavors of autumn to your bowl. Naturally sweet butternut squash is enhanced beautifully by the use of cinnamon in this recipe. Chopped walnuts give this meal just the right amount of crunch. This soup will have all your senses soaring.
- 1 whole 1 whole 1 whole Butternut Squash, peeled and chopped
- 1 whole 1 whole 1 whole Onion, chopped
- 1 quart 1 quart 1 quart Chicken Stock, free range, organic
- 1 tsp 1 tsp 1 tsp Cinnamon, ground
- 1 tsp 1 tsp 1 tsp Salt
- 1/2 tsp 1/2 tsp 1/2 tsp Nutmeg, ground
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
- 1 pinch 1 pinch 1 pinch Primal Palate Pumpkin Pie Spice, garnish (optional)
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Sauté chopped onion in coconut oil in a large pot.
- Add in cinnamon, nutmeg, and salt.
- Add chopped butternut squash to pot, and pour in broth.
- Boil the butternut squash in the broth until tender.
- Puree soup in a food processor or high-speed blender until smooth.
- Garnish with a sprinkling of pumpkin pie spice and chopped walnuts.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week
My boyfriend and I really enjoyed this recipe. I have tried butternut squash before but it was a lot better in a soup to me, this was very smooth and had a great flavor. Also it is very filling which we liked, great side dish. I will definitely be making this again.
This was excellent. Made a big pot, which I have been adding to lunch and dinner for a few days. So sweet it almost tastes like dessert. I too, will definitely make this again. And as she says above, the soup is smooth and satisfying.
Just made this as I had the ingredients and it was super scrummy, perfect for a snowy spring day and some left over for supper.
Beautiful soup. I’ve used cinnamon with butternut for sweet things, but never thought to add cinnamon to butternut soup. It was so delicious, and the garnish of chopped walnuts made it sensational.
Made this soup today and it was wonderful! It even outshined my coffee-chipotle rubbed beef round roast. Since I used homemade chicken stock that was a bit more gelatinous (and I was shy by 1 cup), I added 1 cup of water, along with a bit more cinnamon and nutmeg. After otherwise following the recipe to a T, I could taste a lot of the chicken flavor from the broth. The extra cinnamon, nutmeg and a few drippings of hot bacon fat made this perfect. I garnished with a few pieces of legit bacon bits and roasted butternut squash seeds. Delish! I can’t wait for leftovers tomorrow!
AJ: That sounds amazing! The weather has turned chilly here in Pittsburgh (snow earlier this week), so I always crave soup when it’s cold. Thanks so much for your post. Remember you can share pictures with us via our Facebook page as well! Happy cooking!
What can I say? Each time I make this soup it keeps getting better! I made it as a starter for Thanksgiving and was sure to make a big pot because I knew hubby and I would want leftovers. Just like last time I threw in some small pieces of Applewood Smoked Bacon and topped with roasted squash seeds. Everyone was practically licking their bowl, including my 6 year old niece!
I made it again tonight to go with venison tenderloin. This soup is always the star, no matter what I serve it with! I’d just like to note that I didn’t have any chicken stock so I used homemade turkey stock and it turned out wonderfully. And…I used my new immersion blender which made it the creamiest yet. Making more to tomorrow so I can freeze some. 🙂
I’m not a big soup fan, but made this tonight since it’s unusually cold and I had a butternut squash to use. This is AMAZING! So delicious! Common ingredients and easy cooking instructions. It turned out perfect. Will definitely make this again in batches to freeze and have on hand at will.
This is another favorite soup in our house! The little boys love it!
I’ve made this multiple times and love it. Used a red onion this last time and it was also delicious. I usually sprinkle some turmeric on top just to add a little more color and nutrition. Super recipe!
Hi there, I made this recently and it came out really runny not thick like yours. I used the right amount of ingredients.
Any ideas? it tasted great but had to drink it out of a cup.
Hi. I’m so happy to find your blog and this recipe on Pinterest. Just want to personally thank you and let you know that I featured this recipe on my blog in my “10 Food Processor Soup Recipes (No Cooking Skills Required)” post.
Here it is, http://tinykitchendivas.com/food-processor-soup-recipes/
Please let me know if I missed something or if you want to change and add information about your blog and project.
Thanks for including us!