Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup.jpg

Makes 4 servings.

This soup is silky, creamy with a touch of sweetness.


  • 1 medium butternut squash, about 2 pounds
  • 3 tablespoons extra-virgin olive oil
  • I medium onion, sliced
  • 2 garlic cloves, sliced
  • ½ an inch piece ginger, coarsely chopped
  • 3 cups chicken broth
  • ½ teaspoon ground nutmeg
  • 1 teaspoon Balsamic vinegar, approx.
  • Kosher salt
  • Freshly ground black pepper
  • Toasted pumpkin seeds, for garnish


  1. Peel, seed and cube the squash. You should have about 4 cups.
  2. In a medium saucepan heat the olive oil, add onion, garlic and sauté for a minute. Add ginger, butternut squash, nutmeg and 2½ cups of chicken broth. Bring to a boil over high heat. Reduce the heat, cover, and cook for about 20 minutes. The vegetables should be soft.
  3. Puree in 2 batches in a Vitamix until very smooth.
  4. Adjust the consistency with the reserved ½ cup of broth and season to taste with Balsamic vinegar, salt and pepper.
  5. Serve garnished with toasted pumpkin seeds.