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Butternut Squash Soup

a warm, and comforting homemade soup recipe
Author Let's Talk Mommy


  • 2 carrots
  • 2 butternut squash
  • 2 celery sticks
  • 3 garlic cloves
  • 1 1/2 red onions
  • 2 stick fresh rosemary
  • 6 cups of chicken or vegetable stock


  1. In a large saucepan, heat a tablespoon of oil
  2. Cut your carrots, onions, celery, garlic, into chunks and toss in the oil
  3. Pull rosemary off stem and toss into saucepan
  4. Stir to ensure the oil has coated all ingredients
  5. Let vegetables cook over medium heat for about 8-10 minutes to soften
  6. Add stock and cut butternut squash into chunks toss into saucepan
  7. Boil until vegetables are soft to fork
  8. Pulse all cooked ingredients in a blender to the texture you desire

Recipe Notes

You can use Knorr Stock pots for your chicken or vegetable stock which ever you prefer or make it yourself. Also, if you prefer chunks cut your vegetables into bite sizes before cooking and then leave a few scoops out before blending and add them back into the puree for a chunky soup!