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Butternut Squash Soup Recipe

This creamy soup recipe made with butternut squash, carrots, potatoes, celery, and onion is sure to warm the body and soul on a cold winter night.

November/December 2018

  • butternut squash soup
    Creamy soup made with butternut squash is sure to warm the body and soul.
    Photo by Getty/bhofack2
  • butternut squash soup

Yield: 4 servings

Enjoy winter squash in all of your favorite recipes by learning how to select the best vegetables and prepare them for friends and family. These squash are healthy and loaded with nutrients and have a more dense texture than summer squash making them ideal for soups, stews and other recipes perfect for the colder months.


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, sliced
  • 1 medium carrot, sliced
  • 2 medium potatoes, cubed
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 quart chicken stock
  • Salt and pepper, to taste


  1. Melt the butter in a large stockpot. Add the onion, celery, carrot, potatoes, and squash, and cook for 5 minutes, or until the vegetables are lightly browned, stirring occasionally.
  2. Pour in enough chicken stock to cover the vegetables, and bring to a boil. Reduce heat to low.
  3. Cover and simmer for 30 to 40 minutes, or until all the vegetables are tender.
  4. Pour the soup into a blender, and blend until partially or completely smooth, depending on personal preference. Return soup to the stockpot, and add enough of the remaining chicken stock to reach desired consistency.
  5. Heat on low until soup is warmed through. Season with salt and pepper. Serve piping hot.

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