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Butternut Squash Soup topped with avocados

Family Butternut Squash Soup

Simply delicious, hearty, and healthy soup.
Servings 6
Author Rachel Holtz with a nod to Courtney Kilian


  • 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


  • 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.


We serve our soup with slices of fresh, ripe avocados!