Chris' Organic Butternut Squash Soup!
- carnholt63
- Oct 23
- 3 min read
SUCH AN EASY-TO-MAKE AND ABSOLUTELY DELICIOUS SOUP! I love soup but didn't naturally gravitate to making soup. This one inspires me to get in the soup game--it is really so easy to make and so good! The nourishing richness and vibrant phytonutrients-infused color creates a beautiful-yet-unpretentious, simple-yet-sophisticated fall or winter meal. And it's great for a little Thanksgiving amuse-bouche to tide everyone over while waiting for turkey dinner!
DELICIOUS AND HEALTHY--AND GREAT FOR MY GLUTEN AND DAIRY SENSITIVITIES. It's gluten free, dairy free, and super versatile! Since being introduced to it almost two years ago as a healthful pre-Thanksgiving nourishment, I've enjoyed it myriad ways including plain with a little fresh herb garnish, and also as a beautifully delicious base for grilled fish, and more.
MY RECIPE INSPIRATION. I was inspired to share my recipe for this soup this month as I was initially introduced to it by my daughter-in-law, Maria Cuesta, who officially joined our family on 10.11.25 when she and my son, Matt, were married! (Proud mom and mom-in-law; check out the photos, below--love our FamJam!) Maria brought her version of this soup to our home on Thanksgiving in 2023 as a little amuse-bouche for all of us in the kitchen to enjoy as we were cooking up a storm. I fell in love with the warm, nourishing, unpretentious-yet-sophisticated simplicity of this beautiful soup, and have been making my own version ever since.
I hope you enjoy this recipe as much as my family and I do. And feel free to connect to YOUR creativity to make any adjustments that would amp up the deliciousness factor even more for YOU!
INGREDIENTS | SUBSTITUTIONS. Always use the best, quality, organic ingredients as possible. Feel free to get creative, experiment, and make substitutions based on personal preferences/sensitivities. As an example, I sometimes use a leek or shallot instead of the onion, and if I have regular yellow potatoes that I need to make I sometimes add them, with or without the sweet potatoes. Note: For a less sweet soup, yellow potatoes can be used in lieu of sweet potatoes.
1-2 TBSP Good Olive Oil
1 Large Yellow or Sweet Onion
1 Large Butternut Squash
1 Large Japanese Sweet Potato
1 Large Orange or Red Sweet Potato
1 Mini Pumpkin (optional)
1 Bay Leaf (optional; remember to discard before blending!)
2 Tsp Pink Salt
1 Tsp Black Pepper (optional)
Filtered Water (enough to just cover the ingredients in the pot)
Fresh Herbs (optional garnish; I like cilantro with mine)
MY PROCESS | PRO TIPS. It's really so easy and all about organizing the ingredients, pulling out your favorite cutting board and chef's knife, having a large stock pot available and peeling/chopping! Put on some great music or your favorite podcast and in ~15 minutes the soup will be cooking! Remember, there's no need to chop the ingredients perfectly because all the ingredients with the exception of the bay leaf will be blended together at the end.
Heat up the olive oil; while it's heating quickly peel and chop the onion into large pieces or slices and place in the pot. Stir frequently on medium heat for about 5 minutes, until a little softer.
Peel and chop in large pieces the following ingredients: sweet potatoes, butternut squash, pumpkin; add to pot and add good filtered water until ingredients are just covered.
Give the ingredients a good stir (the colors are so pretty!), and bring to a boil.
Add the bay leaf, salt, and pepper.
Simmer until the veggies are cooked, about 45 minutes.
Remove the bay leaf, and blend with an immersion blender.
Serve alone, alongside a sandwich, as a bed for your favorite grilled fish, or create more delicious options with this versatile and hearty soup.
Garnish with your favorite fresh herb(s)--I love it with fresh organic cilantro or parsley!
Enjoy!