Butternut Squash Soup in 5 Steps

Soup season (which spans more than one actual season for me) is my favorite time of year. I make at least one soup a week between October and April. Trying new soup recipes allows me to shake things up and never get bored. Here’s a butternut squash soup recipe that I tested out and ended up being a big hit!



  • 1 butternut squash, cut up into 1-inch cubes
  • 1 green apple, also cut in 1-inch pieces
  • half a yellow onion, chopped
  • mushrooms (or any other toppings your heart desires!)
  • 1/2 cup of chicken bone broth
  • salt, black pepper, cinnamon

The how-to: 

  1. Preheat the oven to 350 degrees. While it’s heating, chop up your butternut squash, onion and apple. Throw them all into a dutch oven (it should be large enough that the apple and veggies are on one layer).
  2. Coat lightly with olive oil, then give a sprinkle of cinnamon and a generous amount of salt and pepper.
  3. Roast in the oven for about 40 minutes, or until the butternut squash is very tender when you poke it with a fork.  ** While the stuff is in the oven, you can saute any toppings on the stove top. Mitch and I loved it with some mushrooms, but you can also try different veggies, chicken, basically anything! 
  4. Once everything is done roasting, take it out of the oven (but keep it in the pot/dutch oven) and add about half of the bone broth. Then start mixing it with an immersion blender (transferring it all to a conventional blender will work, too, if you don’t have an immersion blender!) Slowly add the rest of the bone broth, or keep going until you’re happy with the consistency. Some like it thicker, some thinner.
  5. Add your toppings and some fresh cracked pepper and enjoy!

I’d love to hear about some other people’s favorite soup recipes!

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