Print Recipe

Butternut Squash Soup

Not fancy, but fantastic. Not stylish but simple to make. For omnivores and vegans alike. Perfect for a light weeknight meal.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Servings: 4 -6 servings
Author: Scott Duncan, ©2016


  • 3 T Olive Oil
  • 1 large onion diced
  • 2 celery stalks diced
  • Pinch of red pepper flakes
  • 1 large butternut squash 2 ½ - 3 lbs, peeled, seeded, and diced
  • 2 bay leaves
  • 1/8 t ground cinnamon
  • 4 C chicken stock
  • 2 T cider vinegar
  • Salt & Pepper to taste


  • Preheat a large soup pot over medium high heat.
  • Add olive oil, celery, red pepper flakes, pinch each of salt & pepper.
  • Sauté until onions are translucent.
  • Add butternut squash, bay leaves, cinnamon, chicken stock, and another pinch of salt & pepper.
  • Bring to a simmer, cover, and let cook for 40 minutes.
  • Once the soup is cooked, remove bay leaves.
  • Blend until smooth using an immersion blender. Alternatively, puree soup in a blender, working in batches.
  • When soup is smooth, stir in cider vinegar and adjust seasonings to taste.


Optional: for a silkier (and more decadent) soup, stir in ½ C heavy cream at the end. Garnish with fresh dill, if desired.