In Season: Butternut Squash Soup (served two ways)


Butternut Squash Soup
by Bella of Ful-Filled

Butternut squash is by far our favorite winter squash. A true ’tis-the-season standby, it will last in a cool, dark place for up to six months—only getting sweeter the longer it stores. I always stock up on butternut squash around this time of year, knowing that they will last the entire winter.

And because nothing warms a cold day like a hot bowl of butternut squash soup, this recipe makes an appearance at many winter meals in our home.

Butternut squash, carrots, onion, and chicken stock—that’s as simple as it gets. But it’s the perfect foundation for all manner of flavor combinations, if you’re feeling creative.

Here are two of our favorite ways to enjoy it. Give it a try…


2 lb butternut squash—halved, seeded, peeled & chopped into 1″ cubes
3 large carrots (or 6 small), chopped into 1″ slices
1 medium onion, diced
1/4 cup (1/2 stick) butter or ghee
32 ounces chicken stock
salt to taste


Start by prepping your vegetables. Slicing through the butternut squash can seem a bit daunting, but a large, sharp knife will make easy work of the task.


Melt the butter or ghee in a medium stock pot. Once melted, add the onion and cook over medium heat, stirring often until softened and just barely golden in color.

Add the butternut squash and carrots. Stir contents and cook for a few minutes over medium heat. Add in the chicken stock and a few pinches of salt and turn heat to high. When the mixture begins to simmer, turn the heat down to medium-low and simmer for 30 minutes—until vegetables are soft.


Either add the mixture to a high speed blender or use an immersion blender to blend the soup until it is perfectly smooth. Test for seasoning, adding salt as needed.


This is the point at which you can let your creativity flow. The possibilities are endless, but here are two of our favorite butternut squash soup variations:

Crème Fraîche + Crispy Sage + Brown Butter:
In a pan, add two tablespoons of salted butter and melt over medium low heat. Add in a small handful of sage leaves and cook until crispy and the butter has taken on a nutty aroma (being careful not to burn the butter).

Fill two bowls with hot butternut squash soup, add a dollop of crème fraîche, a drizzle of the brown butter, and crispy sage leaves.


Coconut Milk + Red Curry + Shrimp + Cilantro:
Heat 1 tbsp of coconut oil in a pot over medium heat, once melted add 1 tbsp of red curry paste. Once curry paste is fragrant add approximately 4 cups of butternut soup base. Stir butternut soup base into curry paste and warm soup until hot.

Season 10 peeled and deveined shrimp with 1 tbsp red curry paste. Heat 1 tbsp of coconut oil in a small skillet over medium heat. Once melted add shrimp to pan, cooking for approximately 2 minutes on each side, until cooked through.

Fill two bowls with hot butternut squash soup, add 1/4 cup of warm coconut milk to each bowl, top with shrimp and fresh cilantro.


Whether you keep it classic or try out unique variations, this butternut squash soup recipe is a versatile winter staple that will carry you through the cold.

Thank you for the inspiration, Bella! I’ve only ever added a touch of cinnamon to mine. Can’t wait to get more creative and try it with curry and shrimp. 

Ful-filled is created by Bella and her husband, who share a passion for inspiring people to get excited about eating real food. They are firm believers that changing the current culture of food and health begins in our kitchens. They currently dwell in Roseville, California, with their two dogs, and dream of one day having their own farm.

I’m so excited that Bella has agreed to share some of her favorite market-inspired recipes, each week leading up to Thanksgiving.

P.S. Bella’s delectable Honey Graham Hasselback Apples, and a roasted carrot side dish to try this Fall.

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