Butternut Squash Soup 

Makes: 8 cups       Serving size: 1 cup  

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1 medium butternut squash peeled, seeded, and diced into 1/2 inch chunks (I always buy it pre- sliced and cubed to save time!)

5 cups low sodium vegetable stock 

1 yellow onion, diced 

1 Tbsp. extra virgin olive oil 

1 tsp. nutmeg

1/2 tsp. ceylon or saigon cinnamon

1 tsp. salt

1/2 tsp. pepper


1. In a large pot place extra virgin olive oil and diced onions. Cook on medium heat until translucent. 

2. Add diced butternut squash, nutmeg, cinnamon, salt, pepper, and vegetable stock. Place heat on high and bring to a boil. 

3. Once boiling, turn heat to medium/low and let simmer until butternut squash is soft and easy to mash. 

4. Then either using an immersion blender or regular blender (Vitamix works great!), blend all the contents until smooth. 

This vegan butternut squash soup is creamier than you would ever guess, but my favorite part about it? Is how simple it is to make! With only 5 main ingredients (minus the EVOO, salt & pepper) it’s so easy to whip up and have for the week. One thing to keep in mind is that butternut squash is considered a starchy vegetable. Meaning it has more carbs per serving than most other vegetables. It is still packed with tons of nutrients, but just make sure you watch your portion size (< 1 cup) and have it with some protein! Some of my favorite topping for this dish are a little crispy sage & pancetta, so YUM!



vegan, vegetarian, dairy-free, gluten-free