Butternut Squash Soup


  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 2 cups peeled and chopped carrots
  • 4 cups peeled, seeded and chopped butternut squash
  • 1 cup peeled and chopped sweet potato
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 3 tablespoons maple syrup


  1. In a large Dutch oven, melt butter over medium-high heat and add onion, carrots, squash and sweet potato. Cook 15 minutes, stirring occasionally.
  2. Add chicken broth and bring to a boil. Reduce heat, cover and simmer 20 to 30 minutes, or until vegetables are soft.
  3. Remove from heat and cool slightly. Use immersion blender to puree until smooth, or puree in batches using a traditional blender.
  4. Return soup to the Dutch oven and reheat over low heat. Stir in cream and maple syrup. Season with salt and pepper and serve.

Yields: 6-8 servings

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