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Butternut Squash Soup


This Butternut Squash Soup tastes like fall.  It’s warm, sweet, and comforting.  All the happy feelings a bowl of soup should bring you on a cool, crisp fall day.


  • 2 tablespoon olive oil
  • 1 medium butternut squash peeled, seeded, and cubed (about 34 cups)
  • 1 yellow onion (chopped)
  • 2 cloves garlic (peeled and smashed)
  • Chicken stock or vegetable stock
  • 1 1/2 teaspoons salt plus more to taste
  • 1 1/2 cups unsweetened almond milk (or regular milk)


  1. Heat a large skillet over medium/high heat. Add the olive oil, squash, onion, garlic and salt and saute until lightly browned and the squash is cooked through, about 12-15 minutes. If mixture becomes dry and starts to stick to the pan, pour in a few tablespoons of stock at a time to help cook through.
  2. Place the cooked squash mixture in a blender and add the almond milk. Blend until very smooth, about 1-2 minutes. Season with more salt to taste. Serve with your favorite toppings, or it’s simply delicious alone!


*When blending hot food make sure you leave a hole for the steam to escape from the blender, otherwise it can explode!

Adapted from Pinch of Yum