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Butternut Squash Soup

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  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x



1 tbsp olive oil

1 medium yellow onion, diced

1 cup diced carrots

3/4 cup diced celery

2 cloves garlic, sliced

1 tsp kosher salt, divided

1 lb potatoes, peeled & diced

4 cups diced butternut squash

6 cups low sodium chicken stock

1/2 tsp cumin

1 sprig rosemary, chopped

3 sage leaves, chopped

6 sprigs thyme leaves

1/4 tsp black pepper

1/8 tsp cayenne


In a large pot or dutch oven, heat olive oil over medium heat.  Add onions and celery and saute until vegetables are soft and translucent.  Add the potatoes, butternut squash, garlic and herbs and saute for 1 minute. Add chicken stock and bring to a boil, reduce heat to low and let simmer for 30 minutes.

Transfer to blender or food processor or use an immersion blender to puree. 

You can make this soup up to 2 days in advance.  Before transferring to the fridge, let it cool to room temp and store in a container with a lid.