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Healthy Butternut Squash Soup


1 tablespoon extra virgin

2 lbs. butternut squash, cut in 1-inch pieces, about 5 cups

1 cup carrots, diced

½ cup onion, diced

1 tablespoon garlic, minced

1-quart vegetable stock

1 teaspoon pepper

1 teaspoon paprika

½ teaspoon cinnamon

½ teaspoon turmeric


Heat olive oil in a pan over medium heat. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent

Add stock and spices to the pan. Bring to a boil. Once boiling, reduce the heat + simmer for 30-40 minutes.

Puree with an immersion blender or allow soup to cool + add to a blender. Blend until smooth.

Have fun with this delicious soup! Perfect for winter.

Thanks for reading!

Renee VanHeel

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