• Caitlin Argotsinger

Butternut Squash Soup


1 medium butternut squash roasted (Prep ahead, directions below)

1 onion diced into large chunks

3 cloves garlic chopped

4 carrots peeled and sliced (use your peelings for garnishing if they’re organic!)

4 stalks celery chopped

2 apples roughly chopped

6 cups vegetable broth (I use 3 Rapunzel cubes)

Oil or butter for sauteing


In large soup pot, add oil or butter to pan and cook onions until soft. Add garlic, carrots, celery, squash, apple, herbs, spices, broth.

Bring soup to boil, then bring down to simmer until everything is fairly soft, (about 20 min) then it should blend smooth.


Everything will be blended so no need to chop perfectly.

Preparing squash:

Half butternut squash. Take caution! Squash can be really difficult to cut because their skin and flesh are so hard. My trick is to cut off a bit of the the top and bottom with a large sharp chef’s knife to make two flat surfaces. Then I set it upright, take that knife and work it down the middle. If the squash is too big, sometimes I’ll first cut the squash into 2 or three sections then cut down the middle of each section. (I once had to use a hand saw and the assistance of a brace for a squash because it was so large; I hope you do not have to do this!). Scrape out seeds. Place 2 halves face down on parchment paper on pan. Roast in oven on 350 for 45 minutes or until soft (This might vary depending on size of your squash). When it’s done use a paring knife to remove peeling.

Optional ingredients:

Herbs- Sage, thyme, and rosemary are great to use; explore!

Spices- You can add chili powder, cumin, or chili flakes if you like spice.

Vegetables- I have added sweet potatoes, pumpkin, other squash, leeks and more; be creative; make it suit your tastes.

Garnishes- Try garnishing with fermented foods, yogurt, fresh herbs, apple peels, dulse flakes, or edible flowers.

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