Butternut Squash Soup



1 (2 to 3 pound) butternut squash

1/4 cup unsalted butter

8 oz chicken stock

1/2 cup of apple juice

a handful of baby carrots

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp clove

Sea Salt and freshly ground black pepper

Optional: half and half


  1. Melt and boil – In a large pot, melt butter over medium heat. Add brown sugar and spices to melt butter and stir for 1 minute. Add chicken stock and apple cider. Bring to a boil.
  2. Combine – Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer until squash and carrots are tender and can easily be poked with a fork. Check the liquid in the pot while simmering. Add more chicken stock if necessary.
  3. Blend – Using and immersion blender, puree until the mixture is smooth.
  4. Optional: Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.


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