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The Perfect Butternut Squash Soup

The Perfect Butternut Squash Soup

Coat the bottom of a large pot with a generous amount of olive oil, heat on medium low to low for a couple of seconds, and add in the onions and garlic. Sauté until onions are soft and translucent, approximately 5-10 minutes.

Add in the turmeric, coriander, and red pepper flakes. Mix the spices together and sauté until aromatic, approximately 5 minutes.

Add the potato and squash to the pot. Pour in stock to cover all ingredients. Bring to a boil, reduce heat to low, and let simmer until both squash and potato are soft, for approximately 45-50 minutes.

Carefully remove the hot soup from stove and spoon into a large blender. Purée soup until smooth, and then return to the pot over medium heat. Add the heavy cream and season with salt and pepper to taste. Serve.

Roasted Butternut Squash Soup

What dish is the most indicative of leaves falling and the chilly autumn breeze? Some might say its pumpkin pie, others might say warm apple cider, but to us, nothing fits better with sweater weather than a delicious bowl of butternut squash soup. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning. What better way to get our butternut fix than with a heart soup? Fortunately for you, making it could not be easier.


The only downside of cooking with butternut squash is that it takes kinda forever. But once you take a bite of the sweet squash you remember why it's SO worth it. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.)


We love adding a couple potatoes onto the sheet tray with the squash to give the soup an extra creamy texture and more body. But if you'd rather stay away from potatoes, that's totally fine. This soup will work without them!

You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) While those are roasting, you can start sautéing aromatics: onion, celery, and carrot. Then add your squash and potatoes and chicken broth and use an immersion blender to blend it up!


Most good soup recipes start with you sautéing aromatics for flavor. This recipe calls for a classic mirepoix: onion, celery, and carrots that will give it a ton of flavor.


We love thyme in this soup because&mdashhello, fall!&mdashbut you can use whatever kind you want. Rosemary or sage would be delicious, but even Italian seasoning or dried oregano would work here, too.


The conundrum of how to blend up a creamy soup is legit. An immersion blender makes it easiest. The stick blender allows you to just blend up the soup right in the pot! If you don't have one, you can also use a regular blender, just be sure to be careful when blending up the hot liquid (don't burn yourself!). We like to transfer it in batches so it's not so much liquid that the top of your blender flies off (scary, but true).


If you prefer to use a slow cooker you could put the raw squash and potatoes in with the other ingredients and cook on low for 6-8 hours or high for 2-3 hours. Once the squash is tender, blend with your immersion blender and serve!

Recipe: Perfect Butternut Squash Soup

Hey everyone, welcome to our recipe page, looking for the perfect Butternut Squash Soup recipe? look no further! We provide you only the best Butternut Squash Soup recipe here. We also have wide variety of recipes to try.

Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

The benefits of healthy eating are these days being given more publicity than ever before and there are a number of reasons for doing this. There are numerous illnesses related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. Even though we’re constantly being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that lots of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some minor changes that can start to make a positive impact to our everyday eating habits.

One way to approach this to start seeing some results is to realize that you do not have to change everything instantly or that you should completely get rid of certain foods from your diet. It’s not a bad idea if you wish to make big changes, but the most crucial thing is to bit by bit switch to making healthier eating choices. In time, you will probably see that you will eat more and more healthy food as your taste buds become accustomed to the change. Like many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

All in all, it is not hard to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to butternut squash soup recipe. You can have butternut squash soup using 11 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Butternut Squash Soup:

  1. Use of medium butternut squash, peeled & diced (about 3 cups).
  2. Prepare of olive oil.
  3. You need of large white onion, diced.
  4. You need of large cloves garlic, minced.
  5. Provide of soy sauce.
  6. Take of S&P.
  7. You need of ” fresh ginger, minced or grated.
  8. Provide of bay leaf.
  9. Use of low sodium vegetable broth.
  10. Prepare of nutritional yeast.
  11. Take of natural peanut butter.

Steps to make Butternut Squash Soup:

  1. Add oil to soup pot and heat over medium heat.
  2. Add diced onion and cook until almost translucent.
  3. Add garlic and cook 1 minute.
  4. Add squash and sauté a few minutes.
  5. Add soy sauce, spices, ginger, yeast and mix.
  6. Add broth, cover and simmer on medium low heat about 10 minutes or until squash is very soft.
  7. Remove bay leaves.
  8. Add peanut butter and stir til melted.
  9. Using immersion blender, blend until smooth.
  10. If you don’t have an immersion blender, use traditional blender and purée soup in stages.
  11. Use chopped green onion, roasted peanuts, a swirl of unsweetened coconut milk, raw pepitas or pomegranate arils for garnish.

If you find this Butternut Squash Soup recipe helpful please share it to your close friends or family, thank you and good luck.

Who Is the Superfood Goddess?

We all know she can whip up a mean Butternut Squash soup recipe, but who is this amazing woman outside of the kitchen?

Stephanie Bosco, also known as The Superfood Goddess, is a Holistic Health & Nutrition Coach. She specializes in Plant-based & gluten-free cooking to Elevate Mental Health and the Gut microbiome. Other than Coaching, she teaches cooking classes online and at festivals, is a private chef, she creates delicious Whole Food Plant-Based recipes for her blog, and enjoys building up other brands and women doing good in the world. She is currently studying for a Masters in Clinical Nutrition while working with one on one individual and group coaching clients. She believes in the power of positivity in any situation and that you have the ability to change your circumstances if you change your mindset. Stephanie is a firm believer that by taking the time to learn and grow, understanding others, and creating more compassion, we can achieve a kinder world.

Wow, what an inspirational woman. We just love having Stephanie join us on #LunchBreakLIVE because she always cooks the most vibrant, healthy vegan meals that most anyone would enjoy.

Butternut Squash Bisque: The Perfect Winter Soup

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Butternut Squash Bisque is a winter staple at Joybilee Farm. It’s low in carbs and high in fiber, and vitamins. It has staying power even on the high energy days of winter.

Autumn and early winter are some of the best times to enjoy squash based soups. Squash is high in vitamins, minerals, and fiber, and often antioxidants too. It is a warming, comforting, and economically sound choice for autumn and winter. If you stock up on whole squash, just before frost when the squash is ready, abundant, and in-season, you can get it for a very reasonable price. Squash and pumpkins can be stored in a cool room from harvest until January or February, simply monitor for soft spots and use up damaged or bruises squash as early as possible.

While this recipe is made with butternut squash, a personal favorite, you can substitute any winter squash or pumpkin. To make this butternut squash bisque work for you, there are a couple things to keep in mind.

If you are sensitive to dairy, you can substitute the cream in this butternut squash bisque recipe for coconut cream when serving. If you would like to make this recipe vegetarian friendly, or vegan, substitute generic broth or bullion for vegetable only broth (or make your own), as well.

This recipe works well with bone broth as a base, but if you don’t have homemade bone broth or vegetable broth, you can use regular broth or bullion.The broth helps both with minerals, satiety, and flavor.

Serve the butternut squash bisque with a side of fresh bread, or topped with toasted sunflower seeds.

Recipe: the Perfect Butternut Squash Soup

  • 1 small butternut squash
  • 2 big onions
  • 1 TBSP olive oil
  • 1 chicken stock cube (or even better, you can make your own chicken stock and add a spoon of it)
  • Salt
  • Pepper
  • Nutmeg
  1. Cut the butternut squash in two and take the seeds out. Carefully peel the two pieces. Cut them roughly in pieces.
  2. Peel and chop the onions (you’re crying? Learn how to avoid that).
  3. In a large pan, heat the olive oil and pour the chopped onions. Let them sweat until they turn golden/brown.
  4. Pour the butternut squash pieces and mix them with the onions. Lower your heat to medium and cover with a lid for 5 minutes. Careful that it doesn’t burn.
  5. Cover the vegetables with water and add the chicken stock.
  6. Top with the lid and cook for 20 minutes on medium heat.
  7. Check that the vegetables are cooked using a fork. If so, blend the soup.
  8. Add salt and pepper to your linking and grate a little bit of nutmeg.
  9. Dinner is served!

Tip n°1: You can eat with fresh bread and a little bit of cheese and/or butter.

Butternut Squash Soup Recipe

It’s allergy season! Ease that sore throat with this deliciously simple soup that allows the sweet, mellow flavor of the butternut squash to shine. City Feed carries gorgeous local butternut squash from Plainville Farm just a few hours away in Hadley, MA, and this soup showcases it perfectly! It’s also easily adjustable for all sorts of flavor combinations: add ginger and cayenne for a spicy kick, or use ginger, garlic, and curry powder, and substitute lime for lemon for a curry-inspired soup. Adding rosemary, sage, and garlic would make for a tasty herbed squash soup, perfect with crusty bread and a simple salad.


Preheat oven to 425 Fahrenheit. Cut the ends off the squash, then slice in half long-ways. Remove seeds with a spoon. Oil the cut side of the squash, then place on a roasting pan flesh side down. Roast for 45 minutes, or until fork tender. When cool to the touch, remove the skin and mash the squash until smooth.

Roughly chop the shallot and sauté in oil in a medium sized pot until lightly browned. Add squash, broth, and pepper as desired. Stir until homogenous and simmer for 15 minutes. Remove from heat, salt to taste, and add lemon juice. Blend until smooth. Garnish with pumpkin seeds and crème fraiche, and serve with a hearty bread (pictured is a homemade honey oat sourdough!)

Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!


&bull 1 white onion, peeled and roughly chopped

&bull 3 cloves garlic, peeled and chopped roughly

&bull 2.5cm/1in piece of root ginger, peeled and chopped roughly

&bull 1 butternut squash, peeled, deseeded and roughly chopped

&bull 1 x 400ml coconut milk, plus a little to serve

&bull 1 ltr/1 3/4pt vegetable stock

&bull 4 heaped tbsp nutritional yeast

&bull Dried chilli flakes and sliced fresh chilli, to serve

Recipe: Perfect Butternut squash soup

Hello everybody, welcome to my recipe site, looking for the perfect Butternut squash soup recipe? look no further! We provide you only the best Butternut squash soup recipe here. We also have wide variety of recipes to try.

Before you jump to Butternut squash soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is today much more popular than it used to be and rightfully so. There are numerous illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. It is likely that lots of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, merely making a couple of small changes can positively impact daily eating habits.

You can make similar alterations with the oils that you use to cook your food. Olive oil, for example, is loaded with monounsaturated fats which are essentially good fats that combat the effects of bad cholesterol. It is also a good source of Vitamin E which has many benefits and is also great for your skin. While you may already consume a great deal of fruits and vegetables, you might want to consider how fresh they are. Organic foods are an excellent choice and will reduce any possible exposure to harmful chemicals. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier as you will be able to get the fruit when it is the freshest and ripest.

Evidently, it’s not at all hard to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to butternut squash soup recipe. You can cook butternut squash soup using 6 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Butternut squash soup:

  1. Prepare of large butternut squash, 2 lb.
  2. Provide of large onion.
  3. You need of butter.
  4. Prepare of hazelnuts.
  5. Provide of vegetable stock.
  6. Get of nutmeg.

Steps to make Butternut squash soup:

  1. Preheat oven to 400. Cut squash in half, sprinkle with salt and pepper and bake for an hour or till the skin is soft.
  2. Toast hazelnuts for about 10 minutes, then remove skin and crush. Dice onion..
  3. When squash is ready let cool before scooping out pulp. Do not use fibers and seeds..
  4. Melt butter in pot and add onion. Then add squash and vegetable stock. Bring to a boil and then reduce heat..
  5. Use mixer to blend soup, season with nutmeg and add toasted hazelnuts.

If you find this Butternut squash soup recipe useful please share it to your friends or family, thank you and good luck.