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Butternut Squash Soup, But Different

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Adjust Servings:
1 2-3lb Butternut Squash
1 diced Yellow Bell Pepper
2 medium diced Carrots
1/2 diced Yellow Onion
2 cups low sodium Vegetable Broth
1/4 tsp freshly grated Nutmeg
1/4 cup Heavy Cream
1/4 cup Cilantro
to taste Salt and Pepper

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Butternut Squash Soup, But Different


This butternut squash soup recipe has been perfected over the years into a perfectly creamy, easy, and delicious soup.

  • 50 minutes
  • Serves 4
  • Easy




Matt’s Butternut Squash Soup

It’s finally autumn, here in Phoenix it doesn’t feel like that, but everyone else tells me it is. One of my favorite dishes this time of year is butternut squash soup. Everyone has their butternut squash recipe and today I’ll share mine with all of you.

History of My Butternut Squash Soup

I’ve been working on this butternut squash recipe for years and I finally have it down to just the way I like it. In the past I’ve baked the squash first, I’ve tried with a stand blender, with cream, without cream, etc. Through trial and error, I’ve found the exact way the family likes it.

How to Make It

The ingredient list for this sounds a little odd, but trust me every ingredient is there after years of refinement. So to start you will need:

Peeling an entire butternut squash can be difficult so make sure you use a good Y shaped peeler like this one

  • 1 Butter Nut Squash, peeled and chopped into 1-inch pieces
  • 1 Yellow Bell Pepper, diced
  • 2 medium Carrots, diced
  • 1/2 White or Yellow Onion, Diced
  • 2 cups of Low Sodium Vegetable Broth
  • Fresh Nutmeg
  • Salt
  • Pepper
  • 1/4 cup Cilantro
  • 1/4 cup Heavy Cream

Mirepoix in potMake an Altered Mirepoix


A mirepoix (Meer-Pwah) is a base to most soups and stews. Normally it’s made with celery, but again after years of experimentation, I removed it. To make ours, add olive oil and the onion, carrots, and bell pepper to a medium saucepan on medium-low heat, and some salt and pepper and let cook stirring occasionally for about 10 minutes.


Add Vegetable Broth and Butternut Squash

After about 10 minutes of simmering add in the two cups of low sodium vegetable broth, a small grab of cilantro, and 1/4 tsp of nutmeg. Let that sit for another 5 minutes to let that mirepoix flavor infuse into it. Then just add in the butternut squash and let simmer covered on medium-low for another 15 minutes or until the squash is soft and easily mashed with a fork.

Blend it Up

This is the dicey part. Be very careful when you blend everything, it can splatter and burn you. I highly recommend doing this with an immersion blender, that way you won’t have to spoon out or pour into a blender. Here’s the one I use:

Soup mid blend

If you are using an immersion blender then place it into the vegetable mix and blend on low until it starts to become mostly smooth, season with salt and pepper. Then you can turn it to high and blend till it is completely smooth.

Now, this is the point in our butternut squash soup recipe where you can make several choices.

You can leave the soup alone and enjoy it as is, or if you want it creamy add in 1/4 cup of heavy cream. And if you want to keep it vegan and stay creamy add in 1/4 cup of coconut milk. It will sweeten the dish a little bit, but it’s still really good. Then just toss some pumpkin seeds on top for a nice garnish and serve.

And that’s it. I hope you enjoy our recipes, if so sign up for our newsletter and check out our YouTube where we show you how to make some of these recipes. Also, consider becoming a patron to get inside access to everything we’re up to.




Peel, seed, and chop the butternut squash into 1-inch pieces. Dice half of a white onion, carrots, and the yellow bell pepper.


Make the Mirepoix

In a saucepan on medium-low heat, heat 1 tbsp olive oil and add the onion, bell pepper, and carrots. Cook stirring occasionally for about 10 minutes. The onion should be translucent, if they begin to brown or carmelize turn the heat down.


Add broth and squash

Add the vegetable broth, cilantro, and nutmeg and let it simmer for 5 more minutes. Add the butternut squash pieces stir into the broth mix and cover cooking on medium-low for about 15-20 minutes or until all the squash is tender and easily mashed with a fork.


Blend Soup

Using an immersion blender, start blending at a low speed until the soup is moderately smooth. Add salt and pepper, 1/4 cup of heavy cream or coconut milk (if you want it creamy) then turn the immersion blender to high and blend until completely smooth.
Garnish with pumpkin seeds and serve.

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