Butternut Squash Soup

This and pumpkin soup are two of my favorite fall soups. This recipe is interchangeable between the two.


  • 2 Carrots cut to 1 inch pieces
  • 1 chopped sweet onion
  • 3 lbs butternut squash (or pumpkin) chopped into 1 inch pieces
  • 6 cups of chicken broth
  • 1 tsp orange zest
  • 3 TBS White Wine Vinegar
  • 3/4 tsp kosher salt
  • 1/2 tsp white pepper (omit for pumpkin soup)
  • 1/2 tsp hot sauce (omit for pumpkin or if you do not like spicy food)
  • 1 teaspoon nutmeg
  • 1 cup heavy cream


  1. Saute carrots and onions in dutch oven (heavy stock pot will work as well) on medium high heat until lightly brown.
  2. Add squash, broth and orange zest and bring to a boil.
  3. Cover and lower heat to medium and simmer for 20 minutes.
  4. Stir in cream and remaining ingredients. Allow to cool.
  5. Process with a handheld blender or put into a regular blender. Blend it all until smooth and creamy. 
You can serve this cold or piping hot. 
Light, Love and Peace!

Published by Tammy Curry

Single mom of awesome kids, writer, social media enthusiast, registered nurse, gardener dragging her family along on a journey to self-sufficiency. I have been described as driven, artsy, genuine and earthy. I am the modern granola girl!

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