A Big Ol' Cup of Cozy: Butternut Squash Soup

by Melissa

How well are you sticking to your resolutions? I personally do not make resolutions, but when early January rolls around, I press the reset button and evaluate things I have been doing well and areas where I need to make some improvements. 

One of the areas where I could certainly make some changes is my vegetable intake. I do well having vegetables as a snack and eating them with my dinners, but I need to get veggies in at least once more at breakfast or lunch!

Enter butternut squash soup!

This delightful soup is reminiscent of fall, but packs a huge serving of vegetables and flavor! I found the recipe from the blog, Gimme Some Oven. You can use your stove, a slow cooker, or even an Instant Pot.

I made this on a Sunday afternoon and opted to use the stove because I had the time. 

The author also suggested a few different variations to change the flavor, making this soup versatile and quite possibly a hit for the entire family! I made the traditional version without sage because I didn't have any on hand. 

Visit Gimme Some Oven to view additional variation or instructions for the slow cooker or instant pot. 

Stove Top Instructions

  • 2 cups vegetable stock
  • 4 cloves garlic, peeled and minced
  • 1 carrot, peeled and roughly chopped
  • 1 Granny Smith apple, cored and roughly chopped
  • 1 medium (3-4 lbs) butternut squash, peeled, seeded and diced
  • 1 white onion, peeled and roughly chopped
  • 1 sprig fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk


  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg a large stockpot. Toss to combine.
  2. Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.
  3. Remove and discard the sage. Stir in the coconut milk.
  4. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Taste, and season with additional salt, pepper and cayenne as needed.
  5. Serve warm, topped with your desired garnishes. 

Share this article:

Related Posts