We enjoyed a lovely lunch with the family of our son’s girlfriend last fall. The soup they served was a family collaboration, and it was delicious! As soon as we arrived home, our daughter began planning her own version of the soup. She looked up recipes online and called our hosts for their recipe too. She perfected her version of the soup while visiting her grandmother in Vermont. (She also worked on scrumptious chocolate cream pie! )
Each time she made the soup, she changed it a little until she finally settled on this simple recipe.
Family Butternut Squash Soup
Ingredients
- 2 Tbsp butter
- 1 large onion chopped
- 5 medium carrots chopped
- 1 large potato cubed
- 1 medium butternut squash - peeled seeded, and cubed
- 32 fluid oz. chicken stock
- salt
- nutmeg
- black pepper
- red chili pepper
Instructions
- Melt the butter in a large pat.
- Cook the onion, carrots, potato and squash for 5 minutes, or until lightly browned.
- Pour in enough of the chicken stock to cover the vegetables.
- Bring to a boil.
- Reduce heat to low, cover the pot, and simmer 40 minutes, or until all the vegetables are tender.
- After it has simmered, everything should be soft enough to just mash in the pot.
- Season to taste with salt, pepper, nutmeg and red chili pepper.
Notes
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January 27, 2012 at 11:57 am
That sounds like a wonderful recipe for company. Where’s the pie recipe. Keep them coming.
January 28, 2012 at 8:24 am
What lovely photos! I’ll try that soup recipe, substituting veggie bouillon for the chicken broth.
Lisa
January 28, 2012 at 12:06 pm
That’s a great idea! Do you have avocados?
January 28, 2012 at 4:11 pm
I love the simplicity of this soup – it sounds amazing!!
June 30, 2012 at 7:26 am
Hello Mimi! I finally had a chance to give the soup a try … but I did it Swahili-style!
I added two cloves of garlic and about 1/2 tsp of fresh ginger, sauteing them with the onions before adding the other veggies. I also cut back on the broth and then served it with warm coconut milk as an option to thin it the soup if people wanted the coconut creaminess. Yummy!
I couldn’t stop tasting when I was mashing it. I also added 1/4 tsp of nutmeg and skipped the chili powder for the benefit of my guest who can’t eat it.
Love from Mombasa!
June 30, 2012 at 7:44 am
Hi Mary! Glad you enjoyed the soup! Love the coconut milk idea! More garlic and ginger could only make it more delicious! Miss you!