Butternut Squash Soup

Serves: 8

Author: Merle O’Neal


  • 2 teaspoons butter
  • 3 cloves garlic, minced
  • ½ cup onion, chopped
  • 1 potato, peeled & cubed
  • 1 stalk celery, chopped
  • 1 carrot, sliced
  • salt, to taste
  • pepper, to taste
  • 2 lb butternut squash, peeled, seeded, and cubed (905 g)
  • 6 cups vegetable broth(1.5 L)
  • 2 cups water (480 mL)
  • 1 bay leaf
  • 2 sprigs fresh thyme


Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.

Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.

Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.

Cover and reduce the heat to low. Simmer for 25-30 minutes.

Remove the thyme stems and bay leaf.

Use an immersion or countertop blender to blend the soup until smooth.

Let cool for 2 minutes, then serve.



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