Butternut Squash Soup

This creamy soup is another favorite I got from my mom. She makes it for all of our big family gatherings and it is a hit! She always has to make extra because everyone wants seconds or leftovers to enjoy all week. Perfect soup to serve at Thanksgiving.

Butternut Squash Soup

Yields: 6 servings


  • 3 tbsp butter (preferably unsalted, organic) or replace with olive oil to make soup vegan/dairy-free
  • 1 sweet onion (chopped)
  • 3 stalks celery (chopped)
  • 2 leeks, white part only (chopped)
  • 4 cloves garlic (chopped)
  • 6 cups vegetable stock (or water, or a combination of both)
  • 2 butternut squashes (peeled and cubed)
  • 3 leaves fresh sage (chopped)
  • 1 bay leaf
  • Sea salt (to taste)
  • Ground black pepper (to taste)
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cayenne pepper
  • 3 scallions (sliced thinly)
  • Freshly grated Parmesan cheese (optional, omit to make soup vegan/dairy-free)


  1. In a large stock pot, melt butter over medium heat.
  2. Add onion, celery, leeks and garlic. Cook until soft.
  3. Add stock (or water) and simmer for 15 minutes.
  4. Add butternut squash, sage, bay leaf, sea salt, pepper, nutmeg, and cayenne pepper. Cook for 10-15 minutes or until squash is tender.
  5. Remove bay leaf.
  6. Pureé mixture until smooth using a hand blender. If you don’t have a hand blender, pour mixture into a regular blender in batches, pureé and then return mixture to the pot.
  7. Serve immediately and top with scallions for garnish. Pass the Parmesan separately.