• 2-3 lbs of butternut squash cubed
  • 6 cups of organic vegetable stock
  • 2 medium onions diced
  • 2 TBS of minced garlic
  • 1 TBS of olive oil
  • Sea salt/pepper


  1. Preheat oven to 450
  2. Line a baking sheet with foil, spray with cooking spray, place squash on tray and put in oven to bake for 30-45 minutes until tender when pricked with a fork.
  3. While the squash is cooking, sauté the onions and garlic in olive oil in a soup pot.
  4. Add squash and broth to soup pot and cook over medium heat 10-15 minutes.
  5. Salt and pepper to taste.
  6. Use an immersion blender to puree in pot or transfer to blender in batches.
  7. Return to pot and simmer for additional 10 minutes.

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