Go Back
Butternut Squash Soup

Butternut Squash Soup

Dawn Marie Beauchamp
Rich and creamy soup made in less than an hour. Perfect for busy Fall days!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course dinner, lunch, Side Dish
Servings 6


  • 1 butternut squash, seeded and cubed
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 32 oz box chicken stock substitute with homemade bone broth
  • ½ tsp nutmeg
  • salt and pepper to taste


  • Add all chopped vegetables and stock to a large pot over medium high heat.
  • Bring the pot to a boil. Turn down to low heat.
  • Simmer for 30-45 minutes.
  • Using an immersion blender, puree the contents of the pot until smooth and creamy.
  • Add nutmeg, salt, and pepper and stir to combine.
  • Ready to serve.
Keyword butternut squash, soup