Quick and Easy Butternut Squash Soup

Prep time: 20 mins / Cook time: 45 mins (Stove top) - 8 hrs (Crockpot) / Serves: 8 Category:


  1. Place squash and potatoes into a large soup pot or slow cooker
  2. Melt the butter in a medium sauce pan and fry the onions until translucent.
  3. Add in the garlic, fry until slightly browned.
  4. Place into the cooking vessel; add in the vegetable stock. Stir and cover.
  5. Cook this on your stove top in a large soup pot for approximately 45 minutes, until the vegetables are soft. Alternatively, cook on low for 8-10 hours in a slow cooker.
  6. Once the vegetables are softened, puree with an immersion blender or pour soup into a blender and blend until smooth. Be careful to only fill a blender 1/3 with the hot liquid. Return soup to your cooking vessel.
  7. Adjust seasoning with salt and pepper
  8. Serve warm
  9. OPTIONAL: Serve topped with bacon and cheese or if you want to keep it entirely vegetarian, use roasted pumpkin seeds or sour cream.


  • 1 medium butternut squash, peeled, seeds scooped out and diced into 1 inch cubes
  • 2 russet potatoes, peeled and diced
  • 2 tbsp. butter
  • 1 white onion, peeled and diced
  • 2 cloves garlic, minced
  • 6-7 cups of low sodium vegetable stock


  • 4 slices bacon, cooked and crumbled
  • 4 tbsp. old cheese, crumbled or shredded
  • 1/4 c roasted pumpkin seeds
  • 1/4 c sour cream

Nutritional Information

Per 100g of butternut squash

  • Vit A: 212%
  • Vit C: 35%

% of Daily Value


Jazz up this recipe by adding 1/2 tsp of curry spices like garam masala when sauteing the onions and garlic for extra warmth on cold days!

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