Butternut Squash Soup Recipe - Quick & Easy

Great on a cold winter day!


  • 1 Butternut Squash (2-3 lbs), peeled and seeded
    ** note: If the skin on your Butternut Squash is thin, you do not have to peel it off. Just wash it good and remove seeds.
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 6 cups organic chicken broth
  • Nutmeg
  • Sea salt and freshly ground black pepper


Cut squash into 1-inch cubes. In large soup pot, heat extra-virgin olive oil and onion, cook until translucent - about 8 minutes. Add squash cubes and chicken broth. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
Remove squash cubes with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.