Butternut Squash Soup

Squash season is among us, and I am nothing short of excited. I love squash in almost all of its varieties. The natural sweetness combined with its health benefits makes it a perfect veggie to add in to the rotation once they start their season.

I will have a recipe soon on spaghetti squash, but this one is all about hot comfort. The warm spices combined with the natural sweetness of the squash makes this one crave-able.

The hardest part about this soup is breaking down a full squash. They're very hard with a thick skin so peeling can be a challenge. I usually cut it in chunks and remove the skin with a sharp knife. Some people use a strong veggie peeler. I try and buy a big squash just so I can make a huge batch and freeze it.

 Beautiful and fresh butternut squash

Beautiful and fresh butternut squash


  • 1 Large butternut squash, peeled and cut in 1" cubes
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 1 tbs cooking oil
  • 1 tbs dried thyme
  • 2 tbs curry powder
  • 1 tsp cayenne
  • 1/2 tsp cinnamon
  • 1/2 tsp dried ginger
  • 1 tbs brown sugar
  • 1L vegetable stock
  • salt & pepper


  • In a large pot on medium-high, heat up oil, salt onions and add themto the hot pot. Cook onions down until translucent and sticky.
  • Add garlic and stir for 30 seconds.
  • Add all spices and seasonings. Stir for around 1 minute until fragrant.
  • Add squash and coat with the mixture.
  • Add vegetable stock and brown sugar and turn on low.
  • Simmer for around 45 mins-hour.
  • Once squash is falling apart, blend with an immersion blender (hand blender/stick blender) or in your regular blender until smooth.
  • Season to your taste with salt and pepper.
  • OPTIONAL: serve with a dollop of goat cheese.


This soup freezes really well. I usually have it with brown bread for dipping.

Wilted WildComment