Classic Butternut Squash Soup

I found a new website, Whole Foods Market, which has some good old fashioned cooking with updated ideas.  The recipes, I looked at were hearty and appealing and since I had a butternut squash on hand, I gravitated to this warm and yummy soup.

This list caught my eye and already, I was planning ahead what to make from it.  I bet you can see some dishes, you also would like to make.

Grilled Veggie Pinwheels

Stuffed Zucchini with Gazpacho Sauce

Easy Roasted Asparagus

Caramelized Root Vegetables

Honey Walnut Pumpkin Bread

Carrot Apple Muffins

Mushroom-Cheddar Vegetarian Burgers

Portobello Mushroom Club

Grilled Vegetable Sandwiches with White Bean Pesto
This is an example of why I love my immersion blender.  I find that I use it almost daily and for almost every soup.

Classic Butternut Squash Soup (adapted)


2 tablespoons virgin olive oil
2 carrots, diced
1 celery stalk, diced
1 large onion, diced
4 cups cubed butternut squash, fresh
1/2 teaspoon chopped fresh thyme
4 cups low-sodium vegetable broth
1/2 teaspoon ground black pepper


Heat oil in a large soup pot. 

Add carrot, celery and onion. 

Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. 

Stir in butternut squash, thyme, broth, and pepper. 

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. 

Use an immersion blender to purée soup. 

Eat and enjoy.


  1. Dear Chaya, This is classic and healthy. Blessings, Catherine

  2. We just love Butternut Squash Soup and your recipe looks awesome! Hope you are staying warm and cozy in this cold weather and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Brussels Sprouts - Power Food - Re-post

Carrot Cake _ Power Food - repost