Butternut Squash Soup!

To my knowledge, the first time I ever tried butternut squash was last year when Nick requested that I try to make a butternut squash soup – I think it was actually his first time eating it as well. It sounded good and the idea of putting nutmeg in a soup sounded very seasonal and cozy. I have never been really excited about pureeing a soup though. I tried a pureed soup once as a kid and it was quite the turn off…so much so that I had never considered it again until this butternut squash soup recipe came my way. It’s really simple – and came out thinner than I expected – but I really love it. Plus, it’s Paleo – so there ya go.

Let me know what you think…


Butternut Squash Soup


  • 1 butternut squash, peeled and seeded
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 6 cups chicken stock (gluten free)
  • Nutmeg
  • Salt and freshly ground black pepper


Cut squash into 1-inch chunks. In large pot, add olive oil and onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. Mmmm…

5 thoughts on “Butternut Squash Soup!

  1. Yum Yum. With all this nasty, misty, side-ways rain I need not look any further for tonight’s main menu item! Thanks Abrie. When I grow up I wanna be just like you 😉

  2. Thanks Steph! Adding an apple sounds like a win. I’ll have to throw that in the mix next time.
    And Mindy, I’m not THAT grown up…lol.

Leave a Reply