Print Recipe
Easy Butternut Squash Soup
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash, apple and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Use an immersion blender to cream into soup.  Stir and season with nutmeg, salt, and pepper. Garnish with chives or black pepper and serve.

Print Recipe
Butternut Squash Soup
Servings
Servings
Easy Butternut Squash Soup: It’s a Winner!!! Welcome Guest Blogger Cathy Meier!

While our family is not 100% Vegan, we do eat a mostly plant based diet.

I like to make soups of all kinds because, as I told Kristin, “they’re easy and I’m lazy.”  Double bonus if it packs a punch in the nutritious department!

We were overwhelmed with all kinds of squash from our CSA delivery, but especially butternut.

This super-delicious Easy Butternut Squash Soup recipe is a mash up from a Betty Crocker cookbook and a Food TV online recipe.  The Betty Crocker crock-pot soup adds cream cheese in the last 30 minutes and I have been trying to find a way to achieve the creaminess without the cheese.  I think I hit it!  I experimented with seasoning and you should too.

Easy Butternut Squash Soup makes a great weeknight meal; raw veggies, hummus and crusty bread make a perfect appetizer, or can be dressed up to make a filling side at your next holiday meal.  Whether dressed up or down, you will certainly enjoy this scrumptious, easy butternut squash soup!

Easy Butternut Squash Soup Ingredients: