Warm Up with Butternut Squash Soup

Butternut Squash Soup

As the leaves change and the air turns crisp, there's nothing quite like a comforting, soul-soothing bowl of Butternut Squash Soup. This fall favorite recipe will envelop you in warmth from the inside out.
Creamy, wholesome, and packed with the rich flavors of autumn, it's the perfect dish to satisfy your seasonal cravings. Plus, it's so easy to make that you'll want to whip up a batch every time that chill sets in.
For an extra touch of indulgence, I sometimes garnish this velvety soup with crumbled organic goat cheese. It adds a delightful creaminess and a tangy kick. But remember, while the cheese is a tempting addition, it does increase the fat content of the soup, so exercise some moderation!
Give it a try, and let the comforting flavors of fall fill your kitchen.
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Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: comfort food, healthy, soup, warm
Servings: 8
Calories: 190kcal


  • 2 tbsp extra-virgin olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 large butternut squash (about 2¼ pounds) peeled and cubed
  • 4 cups chicken stock
  • 4 cups water
  • 2 tsp chipotles in adobo minced
  • 2 cups white sweet corn kernels fresh or frozen, thawed
  • 1 tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 2 sprigs fresh sage chopped


  • Add the oil, onion, and garlic to the pot and cook until the onions are translucent, 4 to 5 minutes. Add the squash, stock, and bring to a boil. Reduce the heat to medium and cook at a gentle boil, stirring occasionally, until the squash is soft, about 20 minutes. Add the corn and cook for 5 minutes. Next add chipotles in adobo.
  • Using a hand blender or regular blender, puree the soup, leaving some chunks or to your desired consistency. Garnish each serving with fresh sage.



Health Benefit:
It’s a great hydrator. One serving of butternut squash is roughly 87% water, which can help keep you hydrated.


Calories: 190kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g

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