Butternut Squash Soup Recipe

Butternut Squash Soup

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Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours
Servings: 6
Calories: 119kcal


  • 32 oz Butternut Squash pre-cut and peeled
  • 32 oz Vegetable Broth (I used organic Imagine brand)
  • 1 tablespoon Butter
  • 1 medium Onion chopped
  • 1/2 cup Carrot chopped
  • 1/2 cup Celery chopped
  • 1 teaspoon Turmeric Powder
  • 1/8 teaspoon Cayenne Powder optional
  • a dash Nutmeg
  • 1 teaspoon Salt or more according to your liking
  • Black Pepper to taste
  • 1 teaspoon Maple Syrup optional


  • Heat the butter in a medium pan and cook onion, celery and carrots until tender.
  • Transfer the mixed vegetable into a slow cooker and add squash, vegetable broth, turmeric powder, cayenne powder and a dash of nutmeg.
  • Cook for 4 hours, or on low heat for 7-8 hours. 
  • About 1 hour before serving time, transfer the squash and vegetable chunks mixture into blender. Blend until smooth and return the mixture back to slow cooker. 
  • Season with salt and pepper to taste. 
  • Optional: use 1 teaspoon maple syrup or more to add sweetness.


Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 119
* Percent Daily Values are based on a 2000 calorie diet.
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