Butternut Squash Soup

This creamy yet hearty soup is perfect for those crisp fall days or cold winter nights!


  • 1 cooked butternut squash
  • 2 tablespoon olive oil
  • ½ cup chopped yellow onion
  • 4 cloves of minced garlic
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 4 cups vegetable broth
  • 1 teaspoon of maple syrup


In a large soup pot, saute the onions and garlic until caramelized, about 10 minutes. Scoop the cooked butternut squash out of the skin and into a blender. Combine the cooked onions, garlic and all remaining ingredients into the blender. Blend until smooth, then transfer back into the pot and heat through. Garnish with freshly ground black pepper and roasted pumpkin seeds.
Seen from above, a delicious looking picture of a small bowl of butternut squash soup

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