Classic Butternut Squash Soup

Classic butternut squash soup

Classic butternut squash soup


Who says soup is just for winter? I’ve been fortunate enough to be able to grow a fantastic garden in my mediocre sized yard in suburban Maryland. One of my favorite vegetables to grow is Butternut squash. This variety of winter squash keeps for months in a cool, dry area of your home. Even if picked in the late summer throughout the fall, I’ve been able to store mine until early summer. However, if you are reluctant to keep such items for fear of rotting, they also freeze well, once peeled and cubed. With that said, I pooled my garden resources, not just in squash but also home grown onions and herbs, for this fabulous early summer soup.

Classic Butternut Squash Soup
Prep time
Cook time
Total time
Butternut squash, stored through winter in a cool, dry area, is combined with fresh summer herbs for a healthy, vegan summer soup.
Recipe type: Soup
Cuisine: American
Serves: 6
  • 1 large butternut squash, peeled and cubed into 1-2 inch pieces
  • 1 large sweet onion, diced
  • 2 Tablespoons olive oil
  • 1 fresh sage leaf
  • 2 cups of vegetable or chicken stock
  • Water
  • Salt and Pepper to taste
  • ¼ tsp of ground nutmeg
  1. In a large pot, saute sweet onions in olive oil until tender, stirring occasionally.
  2. Add butternut squash and  stock. Then add water until all squash is just covered by liquids. Bring to a low boil, then lower to a simmer.
  3. Add the sage leaf and let cook on low for 45-50 minutes.
  4. Cool the cooked squash mixture, remove the sage leaf, and place the contents into a blender. Puree.
  5. Return the mixture to the pot and cook on low until warmed through.
  6. Add ground nutmeg and salt/pepper to taste.
  7. I've found this recipe to be an easy one to tweak. When serving, try a swirl of sour cream and some fresh chopped chives. If you like a sweeter soup, a sprinkle of brown sugar can heighten this to a more fall flavor. I'd love to hear how you elaborate on this basic soup recipe!


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