Hearty Butternut Squash Soup

Main Dishes | February 20, 2014 | By


It’s hard to think of anything better on an overcast Sunday afternoon than snuggling up on the couch with a big blanket and a warm, hearty bowl of soup (and watching all of House of Cards Season 2…yes, I did that, but we won’t talk about it). I’ve always been a fan of comfort food (mac and cheese is definitely my favorite), but I always feel really heavy and lethargic after indulging in that sort of fare. I never knew I liked squash until recently. I definitely remember hating it as a child, but my tastebuds have definitely branched out the older I get, and now I’m hooked.

I’ve decided that butternut squash is a perfect comfort food alternative, since it’s thick and filling, but still light enough that it doesn’t make you feel sick afterwards. It also makes your kitchen smell fabulous when it’s baking in the oven. We hope you enjoy our butternut squash soup on a chilly February day cuddled indoors.

Bon Appétit!


Hearty Butternut Squash Soup

3 Medium Organic Butternut Squashes

2 Tbsp Olive Oil

1 1/2 Boxes Organic Vegetable Broth

1/4 Tsp Pink Himalayan Salt

Salt and Pepper to taste

Optional: 1/4 Cup Organic Heavy Cream (or Unsweetened nutmilk of choice, for a creamier taste)


Pre-heat oven to 375 F.

Cut the butternut squashes in half and scoop out the seeds. Place squash halves peel-down on a baking tray, and drizzle olive oil, salt and pepper. Bake in the oven for around 30 minutes, or until insides are soft.

Scoop the softened squash into a blender or food processor. (Note: Ice cream scoops work wonderfully!). Add the vegetable broth and blend on medium speed until smooth. Once blended, add cream on low speed, and pink Himalayan salt. Serve warm.

Serves 4-6.





  1. Leave a Reply

    Sylvia @superfoodista.com
    February 21, 2014

    Oh, I love this!! I am a big fan of soups – with any type of squash! I usually cook them, never tried with baking them, I imagine this gives the soup an additional, more refined note! Yum! 😉 Thanks for sharing, Sylvia

  2. Leave a Reply

    Priya Kedlaya
    February 26, 2014

    Love the pic of the squash steaming straight out of the oven and the beautiful orange shade in the pic with the ice-cream scoop! :)

    • Leave a Reply

      February 26, 2014

      Thanks Priya! The ice cream scoop definitely made it easier to get the soft insides out once the squash was baked!

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