February 2021 — Butternut Squash Soup

You’ll want to make this easy, healthy soup all winter long! Bonus: It’s vegan friendly!


  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 Tbsp. extra virgin olive oil
  • 1 butternut squash, peeled and diced (about 5 cups)
  • 32 oz. chicken stock OR vegetable stock for vegan
  • Sea salt, to taste


  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
  2. Add butternut squash* and vegetable stock and bring to a boil. Reduce heat and simmer for about 20 minutes, or until squash is softened.
  3. Puree until creamy using an immersion blender or by transferring to a regular blender in batches.
  4. Season with salt to taste. Try a dash of one of the spice combinations below as well for extra flavor:
  • Cinnamon, nutmeg, & clove
  • Curry powder
  • Rosemary
  • Sage & thyme
  • Garnish with roasted pepitas (pumpkin seeds)

*For even more flavor, you can roast the squash before adding it to the soup. Toss the squash with 1-2 Tbsp. olive oil and roast on a sheet pan in the oven at 400 for 25-30 minutes, turning once.