Butternut Squash Soup

Butternut Squash Soup
Prep Time BG 15

Prep Time


Cook Time BG 24

Cook Time


Total Time BG 39

Total Time


Serving BG 4



Recipe written and created by Chef Chris Valdes


  • 3 tablespoons butter
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 3 Cloves of garlic, minced
  • 1 Granny Smith apple, diced
  • 4 cups cubed butternut squash
  • 1/2 teaspoon chopped fresh thyme
  • 1 sprig of fresh sage
  • 3 cups low-sodium chicken broth
  • Salt and pepper to taste
  • Pinch of Cinnamon
  • Pinch of Cayenne Pepper
  • ½ cup whole milk and ½ cup of heavy whipping cream


  1. Heat butter in a large soup pot over medium heat. Add carrot, celery, apple, garlic, and onion. Cook until vegetables have begun to turn translucent, 3 to 4 minutes.
  2. Stir in butternut squash, thyme, squash, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 20 minutes.
  3. Puree in a blender. Place back in the soup pot and finish with the half and half and whole milk and pinch of cinnamon and cayenne pepper.

Topping Ideas: Toasted Pumpkin seeds, sour cream, mascarpone cheese

Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899