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Sweet Butternut Squash Soup

Sweet Butternut Squash Soup

Prep Time: 20 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours, 5 minutes

Servings: 6

Sweet Butternut Squash Soup


  • 3 tbsp butter
  • 2 tbsp olive oil
  • 2 cups butternut squash, diced
  • 1/4 cup carrots, diced
  • 1/4 cup sweet potatoes, diced
  • 1/2 cup celery, diced
  • 1 small onion, diced
  • 1 Granny Smith apple, cored & diced
  • 1 tsp fresh thyme (1 1/2tsp dry)
  • 1/4 tsp fresh sage (1/2 tsp dry)
  • 5 cups chicken stock
  • 1 cup apple cider (or juice)
  • salt to taste
  • Optional: 5 slices bacon crumbles, green onions, goat cheese crumbles


  1. Preheat oven to 400 degrees. Roast squash and sweet potato for 1 hour. 15 minutes before they are finished, sauté carrots, celery, onions in large stock pot with butter and olive oil until soft (10-12 minutes). Remove squash and sweet potatoes from oven, remove skins, and chop.
  2. Add squash, sweet potatoes, apples, thyme, sage, chicken stock, and cider to sauteed vegetables.
  3. Cover and bring to boil, then reduce heat to low and simmer for 30 minutes.
  4. Let cool for about 15 minutes. Using a stick blender, puree until smooth.
  5. Optional: Garnish when serving with bacon crumbles, green onions, and/or goat cheese crumbles.
  6. Enjoy!

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