Simply delicious butternut squash soup!

A hearty and silky butternut squash soup is often the perfect remedy for a cold and dreary day! But it can also be dressed up for a fancier event– I recently made a large pot (doubled the recipe) of the soup for a New Year’s eve potluck at a friend’s home. It was utterly delicious and we drank it out of mugs which made it festively fun!

Print Recipe

Butternut squash soup

Servings

Ingredients

• 2 tbs olive oil
• 1 onion chopped
• 1 butternut peeled, de-seeded, and chopped
• 1+ quart chicken stock (enough stock to cover squash)
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/16 tsp all-spice
• 1 pinch ground cloves
• 1/8-1/4 cup maple syrup (use 1/8 cup and check for desired sweetness)

Servings Ingredients 2 tbs olive oil 1 onion chopped 1 butternut peeled, de-seeded, and chopped 1+ quart chicken stock (enough stock to cover squash) 1/4 tsp cinnamon 1/8 tsp nutmeg 1/16 tsp all-spice 1 pinch ground cloves 1/8-1/4 cup maple syrup (use 1/8 cup and check for desired sweetness)

Instructions

1. Heat olive oil on medium heat and cook onion until softened.
2. Add remaining ingredients except maple syrup and bring to boil, then lower to medium/medium-low heat and simmer until butternut squash is very soft (about 1 hour).
3. Remove from heat and cool soup slightly.
4. Using immersion blender or regular blender, blend soup until smooth consistency.
5. Add maple syrup and stir until incorporated.
6. Enjoy in soup bowl or drink from mug!

Recipe Notes

You can switch up the root vegetables used in this recipe! Sometimes, I will add in some carrots and sweet potato, or change out the butternut squash for acorn squash for a slightly nuttier heartier flavor. Be creative and use what you have in the fridge!