Butternut Squash Soup



  • 2 medium butternut squash (peeled, seeded, and diced into small cubes)
  • 1 medium onion, diced
  • 2 tablespoons of grapeseed oil
  • 8 cups of water or stock


In a large soup pot, start by caramelizing the onion in the grapeseed oil until golden brown. Add the squash cubes and cook for another 10 minutes until soft. Boil the water or stock separately and pour into the onion/squash mixture. Bring to boil and simmer for 10 minutes. Then puree before serving.

Butternut Squash Soup

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