This is the best butternut squash soup recipe I have ever made.  I love the sweetness of the butternut and the creamy texture.  You will definitely get your days worth of vitamin A from this naturally sweet squash. It is so easy to make and keeps great in the freezer so make a big batch and save it for an easy lunch on the weekend.

I love to pair this soup with a fresh arugula and pumpkin seed salad.  The nuttiness of the arugula is the perfect combo with the butternut.  Depending on my mood I will garnish this soup with a sprig of mint or sprinkle of pumpkin or sunflower seeds.  A dash of cayenne pepper on top will give it just the right amount of kick!

Serves 2


  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 small yellow onion – chopped
  • 1 organic stalk of celery – chopped
  • 2 medium organic potatoes – peeled and cubed
  • 1 large carrot – chopped
  • 2 tablespoons of grass-fed butter
  • 1 litre of organic vegetable stock
  • Himalayan pink salt and black pepper to taste
  • sprig of mint or pumpkin seeds – optional
  • cayenne pepper – optional


Melt butter and brown the squash, onion, carrot, celery and potatoes in a large pot for approximately 5 minutes.  Ingredients should be light brown after 5 minutes.  Pour in vegetable stock and bring to boil. Reduce heat to low, cover pot and simmer for 40 to 45 minutes.  Test vegetables by poking with a fork.  Once vegetables are tender, transfer soup to a high speed blended or food processor.  Blend until smooth.  Transfer back to pot and season with salt and pepper to taste.

Pour into bowls and garnish with a sprinkle of cayenne pepper, mint or seeds (optional).

Enjoy 🙂