Butternut Squash Soup

Butternut Squash Soup in Pot.jpg


  • 48 oz. butternut squash cleaned and cut (about 6 cups)
  • 32 fl. oz chicken or vegetable stock
  • 1 chopped carrot
  • 1 chopped onion
  • 1 chopped celery stalk
  • 1 chopped small sweet potato
  • 2 tablespoons butter
  • 1/2 tablespoon olive oil
  • 1 tsp ground nutmeg
  • pinch of cinnamon
  • salt and pepper to taste


  • Add olive oil and butter to a large pot, melt the butter.
  • Add onion, celery, carrot, sweet potato, and squash.
  • Season vegetables with nutmeg, cinnamon, salt, and pepper. Mix well. 
  • Cook 5 minutes, or until lightly browned.
  • Pour in enough of the chicken stock to almost cover vegetables. Bring to a boil.
  • Reduce heat to low, cover pot, and simmer 40-45 minutes, or until all vegetables are tender. (Add water if needed). 
  • Using a hand blender, blend the vegetables until the soup is smooth, or transfer the soup to a blender and blend until smooth. 
  • Top with roasted pumpkin seeds and a dollop of mascarpone cheese.