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Butternut Squash Soup

Just in time for cool, fall weather (at least in the southern US), I present to you this delicious butternut squash soup!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Servings 4


  • 1 large butternut squash cut into approximately 1" cube pieces
  • 2 sticks celery diced
  • 3 cloves garlic minced
  • 1 small onion diced
  • 1/2 tsp red pepper flakes
  • 2 cups chicken broth
  • 1/2 Tbsp olive oil


  • First you need to cut up your butternut squash.
  • Now, heat your olive oil in a pot to medium heat.
  • Add the celery & onion to cook for about five minutes (until they become aromatic).
  • Then add the garlic & a DASH of red pepper flakes.
  • Next, pour the chicken broth & butternut squash into the pot and stir.
  • Cover & bring to a boil then lower the heat to let it simmer for about 10 minutes, or until your squash is soft. Stir occasionally.
  • Last, take an immersion blender & puree all the ingredients into a soup!


I personally start by cutting it in half lengthwise, then scoop out the seeds with a spoon. Then I go ahead and cut the squash into smaller pieces (a cube-shape, about 1"). For me, I found it easier to cut into the size I want, then cut off the rind on each piece.
If you do not have an immersion blender, pour the contents of the pot into a normal blender to puree. If you use a food processor it can come out chunky.
21DF: 2 green