Butternut Squash Soup

Mmmm! Healthy comfort food at its finest. This vegan soup is perfect for a crisp autumn or winter day. Enjoy it at home or pack it in a thermos to savor at work, on a fall picnic, or on a hike.


  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stick celery chopped
  • 2 medium potatoes cubed (optional for a heartier soup)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • 2 tbsp olive oil


  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion, carrots, celery, and potato (if using) and saute until they begin to soften.
  • Stir in the garlic, butternut squash, cinnamon, nutmeg, salt, and pepper, and cook for a few minutes.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce the heat, cover the pot, and simmer for 20-25 minutes or until the vegetables are tender.
  • Use an immersion blender or regular blender to puree the soup until smooth.
  • Adjust seasoning as needed and serve hot.

Nothing says fall/autumn like a hearty winter squash soup. Add variety by replacing butternut squash with Acorn squash, Hubbard squash, or another winter squash favorite.

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