Dear Daughter,
Previous post

Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

This is my favorite fall/winter time soup. Super easy to make, so healthy and easy on the waistline. The wonderful thing about this recipe is you can substitute butternut squash for pumpkin, mushrooms or potatoes for any type of cream soups.

Butter or extra virgin olive oil- one or two tablespoons
Onion – chopped
Butternut squash -peeled and cubed – 2-3 pounds
Couple of potatoes or one apple- peeled and cubed – Optional
4 cups chicken broth
1/2 cup Skim milk or cream
Desired seasonings – salt, pepper, nutmeg, any soup type seasoning

1. In a 3 quart or bigger pot, sauté the onion in the butter/EVOO
2. Bring potatoes and butternut squash to a boil in the chicken broth, then lower to a simmer for approx. 30 minutes or vegetable are soft
3. You can use any type of food processor or blender to puree the veggies, return back to pot
4. On low, add seasoning and milk
Serve and Eat!

I freeze and store my soup in 4 or 8 ounce freezer friendly bowls to eat at a later time.


Tweet about this on TwitterShare on FacebookPin on PinterestEmail to someone
Written by

Karen Blandino is a pastor's wife, Texan, mother and counselor. She holds a Master's Degree in Counseling from TCU and a Bachelor of Arts in History from UTA. She has served 14 years in education and is currently working on her LPC. She and her husband planted 7 City Church in Ft. Worth, Texas where they serve as lead pastors.

Leave a Reply

Your email address will not be published. Required fields are marked *


Hello and welcome! I am a Texas girl and pastor's wife who loves Jesus, my family and life. I have a huge passion to share my personal life experiences (the good & the not so good), my love for pretty things and to connect with other women. I hope you feel community here and join with me as we journey through life. signature


* indicates required
Find me on Instagram