Recipe: Butternut Squash Soup

Don’t let the name fool you – this palate pleasing puree is 100% dairy free and truly delicious.  It`s a fall favourite at my house so I always make a double or triple batch so there is lots left over to freeze.

If this is your second time making it and you want to change it up a bit, try roasting the squash or adding a sweet potato, some leftover pumpkin you have kicking around your freezer or roasted red peppers.  We like it spicy too so I tend to go heavier on the spices and I`ve been known to add a red chilli or two.


1 tbsp oil

1/2 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped carrots

1 tsp curry powder (or to taste)

1/2 tsp cinnamon (or to taste)

1/4 tsp nutmeg (or to taste)

1-1/2 cups chicken broth

1/2 cup apple juice

4 cups peeled, cubed butternut squash

1 cup peeled chopped pears (or apples)

salt & fresh ground pepper to taste


1.   Saute onions, celery & carrots in oil in a saucepan until tender (about 5 mins).  Sprinkle with curry powder, cinnamon, and nutmeg and cook for one more minute.

2.  Add broth, apple juice, squash & fruit and bring to a boil.  Reduce heat, cover and simmer 15-20 minutes or until squash is tender.

3.  Use an immersion blender or transfer to a food processor to puree soup.   Return to pot and add salt and pepper and more spices if desired.

4.  Top with crumbled bacon and scallions and if you eat dairy, try a generous tablespoon of sour cream.


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