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Butternut Squash Soup

I have to give credit for my brother creating this one. He made this for us & a slightly modified version leaving out spices for kiddo. It's delicious & even non-soup eating hubby likes it. With temperatures dropping, craving comfort food and receiving a monster squash from a neighbor, we had to put soup making on the docket today!

Top 8 allergen free, corn free, coconut free, dairy free, vegan

Butternut Squash Soup


  • 1 Tbsp olive oil or butter

  • 1 small onion, chopped

  • 1 carrot, peeled and chopped

  • 1 celery stick, chopped

  • 3 firm pears (or apple), peel & chop 2; set aside 3rd for later

  • 4 cups or so of butternut squash, peeled & chopped

  • 3 cups or so of chicken broth or veggie stock

  • 1/2 cup cream (or whole milk/coconut milk - also dairy free by just omitting milk or adding an avocado)

spices to taste:

pepper, salt, nutmeg, cloves

Directions Over medium heat soften the carrot, onion, celery in oil. Add pear & squash and pour in broth to cover. Add spices. Simmer until pear and squash is soft. Use hand blender to puree or puree in blender in small batches to avoid it making a mess. Return to pot, add cream or avocado if using and leave on heat while slicing more pear.

Serve with sliced apple/pear.

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