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Butternut Squash Soup

from the video 5 Healthy & Hearty Fall Soups ▶︎

by Merle O'Neal

Inspired by


for 8 servings

  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • ½ cup onion, chopped
  • 1 potato, cubed
  • 1 stalk celery, chopped
  • 1 carrot, sliced
  • salt, to taste
  • pepper, to taste
  • 2 lb butternut squash, peeled, seeded, and cubed
  • 6 cups vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 2 sprigs fresh thyme


  1. Melt butter on medium heat in a large pot, then add the garlic and onion and sauté 1-2 minutes until onion is translucent.
  2. Add potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
  3. Add the butternut squash, broth, water, bay leaf, and thyme, and stir. Bring to a boil.
  4. Cover and reduce to a simmer for 25-30 minutes.
  5. Uncover and remove thyme and bay leaf.
  6. Use an immersion or countertop blender to blend the soup until smooth.
  7. Allow to cool for 2 minutes then serve.
  8. Enjoy!
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