Butternut Squash Soup

Readily available during the winter months, this starchy vegetable makes a great soup.


Quantity Unit Name Link Alternatives
½ tablespoon extra virgin olive oil
Shake of red chilli flakes (optional)
1 white onion, chopped
1 medium butternut squash, peeled and cut into cubes
½ teaspoon granulated garlic or 1 clove garlic, minced
3 cups water
¼ cup roasted pumpkin seeds
5 fresh sage leaves, chopped coarsely (or rubbed sage)
1 teaspoon sea salt


  1. Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.
  2. Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).
  3. Take off the heat, put mixture in the blender, and blend until it is soft.
  4. Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.

Prep Time: 40 minutes
Serving Size: 4-6 servings
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