Butternut Squash Soup


Feed: 8 People


Work: 15 Minutes


Total: 35 Minutes



  • 1 Butternut Squash

  • 3 Cups Anything Stock

  • 1 Cup Cream

  • 4 Cloves Garlic, peeled and chopped

  • 2 Tbsp Butter

  • ½ Cup Red Wine Vinegar

  • 2 Tbsp Salt


  • Peeler

  • Knife

  • Cutting Board

  • Pot with Lid

  • Blender

  • Rubber Spatula

  • Mason Jar

How to:

  • Peel Butternut Squash and cut into ¼” pieces.

  • Heat Pot to medium. Add Butter and when bubbles slow, add the Garlic and cook until golden.

  • Add Squash and cook for 3 minutes, then add Anything Stock.

  • Cover and cook until Squash is soft, roughly 15 minutes. Stir frequently.

  • Add contents of Pot to Blender and blend. NOTE don’t fill Blender more than half full with hot items!

  • Add some Cream to help blend smoothly.

  • Season with Salt and Vinegar to desired flavor.


  • Place in an airtight container and refrigerate for up to 5 days.


  • If Stock isn’t readily available, use water.

  • Add Herbs like Sage or Thyme

  • Leave out Cream and Vinegar and achieve similar desire with Yogurt.

  • Add toasted Pumpkin Seeds