Butternut Squash Soup

Posted on October 27, 2017
Butternut Squash Soup

Skill Level: Easy

Time: 10-15 min prep, 40 min cook

Servings: 2


  • 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (can cut up a whole squash or use pre-cleaned and cut from the grocery store)
  • 1 yellow onion, diced
  • 4 cloves garlic
  • 3-4 sprigs of fresh thyme
  • 4 cups vegetable stock
  • 1Tbsp extra virgin olive oil
  • 1/8 – ¼ tsp cumin
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • ¼ tsp black pepper
  • Salt & pepper to taste
  • Sweet Ali’s gluten free focaccia or dinner rolls


  1. Cook the onion, garlic, and thyme in olive oil until the onion has softened, about 5 minutes. Add the squash and sauté for another minute or so.
  2. Add the vegetable stock, bring to a simmer and cook until the squash is tender – about 30 minutes. Season with cumin, nutmeg, cinnamon, black pepper, and salt, and stir to combine. Let simmer for a few minutes more and then remove from heat.
  3. Using a hand blender, puree the soup into a creamy, smooth consistency.
  4. Return to heat, and let the soup warm through.
  5. Serve in bowls with Sweet Ali’s gluten free focaccia or dinner rolls.

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