Butternut Squash Soup

Yield: 6-8 servings


  • 2 cups vegetable or chicken stock
  • 1 cup carrot, peeled and roughly chopped
  • 1 medium (about 3–4 lbs) butternut squash, peeled, seeded, and diced
  • 1 cup big diced yellow potatoes
  • 2 stalks celery roughly chopped
  • ½ teaspoon ground fennel
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • ½ cup grated parmesan cheese
  • ¼ cup butter
  • 1/2 cup heavy cream
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  1. Combine your ingredients (minus the cream, butter, and parmesan) in a medium stockpot.
  2. Cook until the butternut squash can be easily mashed with a fork, about 20-30 minutes.
  3. Use an immersion blender to puree the soup until smooth. Or you can transfer the soup in two batches to a traditional blender and puree it there.  (Just be extremely careful blending hot liquids; you do not want the blender to be too full.
  4. Strain it into a pot, and add butter, cream, and parmesan cheese.
  5. Taste and season. Add extra salt and pepper if needed, to taste.

Serve and enjoy!  Garnished with any of your favorite toppings.