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Easy Butternut Squash Soup

Prep time
1 hr
Soups | Side dishes
Food Allergies

Reprinted with permission from MACSAC’s Asparagus to Zucchini.


A lovely orange soup that is as nutritious as it is delicious.


2 Tbutter or olive oil
3 clvgarlic (mashed with the side of a thick fork)
3⁄4 conion (chopped)
2 1⁄2 lbbutternut squash (halved, seeded and baked until soft)
4 cchicken broth (or 2 bullion cubes dissolved in 4 cups hot water)
1 bay leaf
1 pnsugar
1⁄2 tcurry powder
1 pnnutmeg
2 cmilk (or non-dairy milk)
  salt and pepper (to taste)


Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat buy don’t boil.


Tip on preparing the squash: Poke holes throughout the squash and roast intact. When it’s soft, you can easily peel off the skin and remove the seeds.