Butternut Squash Soup


  • This past weekend, I crawled into my car at 6am on Saturday morning to drive to the gym,
    and the thermometer read 26 degrees!

  • It has been a pretty warm fall, but it dawned on me – fall is leaving and winter is almost here.
  • Unfortunately, we cannot use “winter” as an excuse to stay inside cuddled up and not leave the house for 4 months. But when we are inside, we need to turn on some “holiday music” and make some yummy treats!
  • Between work, grad school, coaching and training, this was my first “free” weekend in a long time. So don’t feel that you need to be a kitchen connoisseur to make this easy recipe (I certainly am not).
  • This soup is delicious, has tons of veggies, and is free of cream, butter and extra fats (although you can add those in too if you wish)


  • 1 medium butternut squash (or pumpkin)
  • 1 pound of carrots
  • 1 large (or 2 small) sweet potatoes
  • 1 large (or 2 medium) onions
  • 1/4″ ginger root
  • 5 garlic cloves
  • 32 oz chicken stock (or your favorite stock)
  • Salt
  • Pepper
  • Olive oil

Optional Additions

  • ***Plain Greek Yogurt
  • ***Sesame Seeds
  • ***Fresh Cilantro
  • ***Fresh Ground Pepper


  • 1 extra large pan
  • 1 large stock pot
  • 1 spatula
  • Immersion blender or regular blender

Making it – 10 SUPER SIMPLE STEPS 🙂

1. Wash and peel the squash, carrots (optional), sweet potatoes, onions, ginger and garlic

2. Dice/Cut each into large chunks (about 1-2″ is fine)


3. Heat 2 T olive oil in a large pan (the biggest you have … all of the veggies are going in – if you do not have a big pan, you can throw in the veggies in batches OR heat the oil in a large stock pot.


4. Throw in the veggies and sauté for 5 minutes


5. *If your pan is big enough, add in the chicken stock, salt and pepper, otherwise, transfer the veggies to the stock pot and add the chicken stock, salt and pepper.



6. Bring to a boil a give it a quick stir.


7. Cover and simmer until veggies are tender (check with a fork) about 30 minutes.

8. *Let cool for about 15 minutes (it let the flavors “set” and makes the blending easier).


9. *Blend the veggies until smooth with your immersion blender (about 1 minute) -or- transfer the soup into your blender and blend until smooth (it is also nice to have a few chunks in there…depending on your preference).


10. Top the soup with some fun toppings (greek yogurt, hot sauce, sesame seeds, pepper, etc) and ENJOY!



If you do not like ginger or garlic, you can surely omit those ingredients without compromising the tastiness of the soup.

*Get creative with the toppings – this is the best part 🙂 *

***What other yummy topping ideas would you try?***