• Prep Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 4

Easy Butternut Squash Soup

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 pounds butternut squash, peeled, seeded, and cubed (about 1.5 to 2-inch cubes)
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 yellow onion, sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • salt and fresh ground pepper, to taste
  • 4 cloves garlic, minced
  • 4 cups low sodium vegetable broth
  • 1/4 cup milk or half and half
  • 1/8 teaspoon ground nutmeg
  • chopped fresh chives, for garnish (optional)
  • chopped fresh parsley, for garnish (optional)


Heat butter and olive oil in a large pot or dutch oven over medium-high heat.

Add cubed butternut squash, carrots, celery, onion, and parsley.

Stir in rosemary and thyme; season with salt and pepper and continue to cook, stirring frequently, for about 12 minutes, or until tender.

Add garlic and cook for 30 seconds.

Stir in vegetable broth and bring to a boil; lower heat to medium-low and simmer for 10 minutes.

Remove pot from heat and stir in the milk or half & half.

Using a blender, purée the soup in batches until smooth. Alternatively, use an immersion blender.

Pour soup back into the pot and stir in the nutmeg.

Taste and season with salt and pepper as needed.

Serve garnished chives and parsley.

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