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Mom’s Butternut Squash Soup

Butternut Squash soup is a delicious fall staple. Try serving it with a nice and crusty bread.

Mom's Butternut Squash Soup

Mom's Butternut Squash Soup

Total Time: 30 minutes

Mom's Butternut Squash Soup


2 tablespoons butter
1 large onion, peeled and chopped
2 leeks, white and light green parts only, halved, sliced, and washed
2 cups peeled and diced butternut squash
1 large carrot, peeled and chopped
1 large potato, peeled and chopped
3 - 4 cups chicken stock


  1. Heat butter in Dutch oven over medium heat.
  2. Add onion and leeks. Cook and stir until softened, but not browned.
  3. Add butternut squash, carrot and potato. Cook, stirring often for 2 minutes.
  4. Add 3 cups of stock, and reduce the heat to low. Cover and simmer for 20 minutes, or until carrots are tender.
  5. Puree soup with an immersion blender. Or, allow soup to slightly cool, then puree in a food processor or blender – only filling half full.
  6. Gently reheat. Add more stock if soup is too thick. Season to taste with salt and pepper.

Soup Tip: