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Butternut Squash Soup

User Rating 5 Star Rating (1 Review)


Butternut Squash Soup
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This bright autumn soup is simple and inexpensive to prepare, and it's great for fall-time family dinners, Thanksgiving dinners, or casual get-togethers. This recipe is incredibly versatile, so feel free to add fresh herbs, spices, or even nuts of your choice.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 6-8 servings


  • 2 T. olive oil
  • 2 large garlic cloves, finely chopped
  • 1 cup finely chopped yellow onion
  • 2 celery stalks, chopped
  • 2 large carrots, finely chopped
  • 8 cups chopped butternut squash(peeled, seeded and chopped into 1" cubes)
  • 4 cups vegetable stock
  • 1 cup plain unsweetened soy milk, plus more if desired
  • Salt and Pepper to taste


1. In a large stock pot over medium heat, heat the olive oil and saute the garlic, onions and celery, stirring often, until soft and fragrant, about 5 minutes. Add the carrots, butternut squash and vegetable stock. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender, about 30-40 minutes.

2. Working in batches, transfer the soup to a blender and process until smooth. Return the soup to the pot. Stir in the soy milk, salt and pepper, and cook until desired temperature and consistency, adding more soy milk as desired. Serve hot.

User Reviews

Reviews for this section have been closed.

 5 out of 5
""Best soup I ever tasted."", Member judysiccardi

I used this recipe for a pot luck dinner party. Everyone raved about it. One guest kept saying it was the best soup he'd ever tasted. I used miso broth instead of vegetable broth and coconut milk with vanilla instead of soy milk.

10 out of 10 people found this helpful.

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