Butternut Squash Soup Recipe


1 Tbsp. Olive oil

2 Garlic cloves minced

1 Onion diced

1 Butternut Squash peeled and diced into cubes (can use frozen pre-cut as well)

4 cups (32 ounces) Vegetable Broth

1-2 tsp. salt (optional)

1 tsp freshly grated Ginger (optional)


  1. Heat olive oil in a pot over medium heat. Add onion and garlic. Cook until softened, about 5 minutes.
    1. Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.
    1. Carefully pour entire contents of pot into blender or use an immersion blender. Add salt and ginger.
    1. Carefully blend until smooth. Serve in bowls and garnish with parsley, chives, diced apples or pumpkin seeds.

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