Butternut Squash Soup

This is my favorite fall soup. The warming spices mixed with lusciously creamy butternut squash makes for a cosy and comforting recipe.

Yield: 8 Servings

Butternut Squash Soup

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M


  • 2 TB Unsalted Butter
  • 2 cups Leeks, chopped
  • 1 cup Carrots, chopped
  • 1 medium Butternut Squash, peeled and diced (about 4-5 cups)
  • 1 Green Apple, peeled and diced
  • 1/8 tsp Ground Cinnamon
  • 1/8 tsp Nutmeg
  • 1/2 inch knob Ginger
  • 1 Garlic Clove
  • 4 cups Chicken Stock
  • 1/2 cup Heavy Cream
  • Kosher Salt
Bouquet Garni
  • 1 Cinnamon Stick
  • 6 sprigs of Fresh Thyme
  • 1 small bunch of Fresh Parsley
  • 3 Bay Leaves
  • 1/2 tsp Whole Black Peppercorns
  • Cheese Cloth


Bouquet Garni
  1. Spread out cheese cloth.
  2. Place ingredients in the center of the cheese cloth and roll it up and tie it.
  3. This will help season the soup, and rather than removing each ingredient piece by piece before blending, you can just remove the entire bouquet.
Butternut Squash Soup
  1. In a large pot over medium-low heat, sweat leeks in butter with some salt.
  2. Add everything else in the pot, expect the cream.
  3. Bring to a simmer, covered, for 30 minutes.
  4. Remove Bouquet Garni.
  5. Blend and strain through a fine mesh strainer.
  6. Add in cream and season with salt.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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