Butternut squash soup


Serves 6 


  • 2–3 pounds butternut squash, peeled, seeded and chopped into 1-inch pieces
  • 2 tbsp. butter 
  • 1 shallot, chopped 
  • 6 cups vegetable or chicken stock 
  • Nutmeg and/or cinnamon  
  • Salt and freshly ground black pepper 


  1. In a large sauce pan, melt butter. Add shallots and cook until translucent, about 5–8 minutes. 
  2. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15–20 minutes.
  3. Remove from heat and blend until creamy using a blender, food processor or hand blender. 
  4. Return soup to pot. Season to taste with salt, pepper, and the nutmeg and/or cinnamon. 


If you prefer, you can buy frozen butternut squash at the grocery store. It’s already peeled and chopped, so all you have to do is thaw it and prepare the soup.