Butternut Squash Soup

Butternut squash soup

We are in the middle of winter. I know it doesn’t always feel like winter with our 70 degree Southern California afternoons, but it certainly is. While it may be a warmer winter than most people experience, we do have chilly days and cold nights throughout the season. When the temperature dips ALL THE WAY down below 50, I don’t know about you, but I need to be warmed up. Quick. This delicious butternut Squash soup is the perfect way to warm you up, without fattening you up.


2-3 Tablespoons Olive oil or Coconut Oil
1 yellow onion, chopped
2 carrots, peeled and chopped
1 garlic clove
1 large butternut squash, peeled and chopped
Nutmeg (just a little.. maybe 1/4 tsp or less)
3-4 Sage leaves 
4 cups (+/-) Chicken stock
1/2 cup whole milk

TOPPINGS: optional
Toasted pine nuts
Goat Cheese

Cooking Steps

Sauté onion, carrot & butternut squash in olive oil 5-7 min. until veggies start to soften. Season with salt & pepper, sage and nutmeg. Cook another 2 min. Add chicken stock to cover veggies. Simmer until squash is tender. Blend with immersion blender or transfer to blender/food processor. 

Add back to pot and stir in milk. Add chicken stock to desired consistency. Add salt and pepper if needed. Simmer another 15 min. Serve and top with pine nuts and goat cheese. 

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