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Creamy Butternut Squash Soup

It’s still winter & a cozy creamy soup isn’t just what you need to warm you up and satisfy your hunger. Here is a delicious recipe for a Creamy Butternut Squash Soup. I also roasted the seeds and used it as a garnish along with rosemary.


1/4 cup unsalted butter, cut into 4 pieces

1 medium onion, finely chopped

1 apple, peeled, cored and chopped

Salt and pepper

3 1/2 pounds butternut squash

4 cups chicken stock


1. Start with preparing the butternut squash (or use pre-cut): Peel it, remove the seeds, and cut it into 1-inch pieces.(8-9 cups)

2. In a stock pot melt 1 tbsp butter and saute onion for 2-3 minutes over medium-high heat until lightly browned.

3. Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. 4.When the butter has melted season with a little bit of salt and pepper.

5. Add butternut squash and chicken stock.

6. Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are tender.

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