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The perfect fall comfort food.


2 tbsp butter

1 small chopped onion

1 chopped celery stalk

1 medium carrot

2 medium potatoes, cubed

1 medium butternut squash, peeled, cubed, seeded

1 container of vegetable or chicken stock

salt and pepper to taste


  1. Melt butter in a large pot. 

  2. Add onion, carrot, potatoes and squash, sauté for 5 minutes.

  3. Cover veggies with stock and bring to a boil.

  4. Reduce to low and simmer for 40 minutes. 

  5. Transfer mixture to a blender and blend until smooth.

  6. Return to pot and season with salt and pepper. 

Serve with a sprinkling of pumpkin seeds or crumbled feta or goat cheese.

butternut squash soup.png
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