Are you guys sick of butternut squash yet?  I’m not!  One of the reasons I look forward to fall every year is because it’s squash season, and butternut squash is one of my favorites!

I’ve been making this soup for the last several seasons, and it’s always a hit.  You can’t go wrong with its simple, healthy ingredients.  This recipe really highlights the squash, and warms the belly – it’s perfect without the need for heavy creams and cheeses.  Plus, with all the Paleo talk on Hellobee these days, it fits right in with those shooting for a more Paleo-friendly lifestyle.



Healthy Butternut Squash Soup


  • 1 (2-3 lb.) Butternut Squash
  • 2 tablespoons Unsalted Butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg (optional)
  • Salt & Pepper (to taste)


  1. Cut squash into 1-inch chunks (I bought pre-cut ones from Costco).
  2. Melt the butter in a large pot, then add chopped onions until translucent (about 8-min).
  3. Add cut squash and chicken stock, and simmer on medium heat for 15-20 minutes, until squash is soft.
  4. Using a ladle, put squash and stock in a blender to blend.  (I used my very powerful Blendtec, which makes this soup incredibly silky, but you can also use an immersion blender if you want less dishes).
  5. Return blended soup to pot and season with nutmeg, salt & pepper.  (Sometimes I omit the nutmeg if I really want to maintain the purity of the squash.  Other times I’ll season with nutmeg, or some curry powder and turmeric.  If I do season, I usually do it after I ladle the soup into individual bowls, letting the eater decide how they prefer it).

This recipe is so versatile.  Spice it up or leave it be.  Use butternut squash, or be creative with whatever else you might have on hand (pumpkin, carrots, apples, celery) – the possibilities are endless.  It tastes good, and it’s good for you – what can be better than that?  I just finished off three bowls in the midst of writing this blog post – oops!

Do you have a favorite go-to soup recipe?