Butternut Squash Soup

Fall’s perfect food.

Butternut squash is one of my favorite foods. It is soothing and yummy, much like we want a fall or winter comfort food to be, and then it is like eating dessert for dinner… well ok… almost.

The fall and winter season is full of roots and gourds and they give us so much richness in both taste and nutrition.


  • Butternut squash
  • Onion
  • Garlic
  • Cayenne

Serves 3-4 or many


This butternut soup has a little kick to it, we added a dash of cayenne. Cut and cube the butternut squash. I cut the outer layer off instead of peeling it.

Add water to cover and boil for 25 min. with onion, garlic, sea salt and freshly ground pepper. Put the whole thing in a blender and whoopty you have soup.

Depending on how many people you are, if you use a whole butternut squash – you can easily feed 4 people. You can cook this in advance and leave it to just heat before serving.

Serve it with either balsamic vinegar or some pumpkin seed oil on top as I did here. The balsamic vinegar runs out a bit in the soup, the pumpkin seed oil stays more on top.