Home healthy meals 5-Star Restaurant Butternut Squash Soup

5-Star Restaurant Butternut Squash Soup

written by Head Health Nutter October 3, 2010

We’ve been talking about staying healthy in autumn (Part 1 & Part 2) and some of that advice included eating more seasonal veggies. Here’s a butternut squash soup recipe I tried recently that turned out so well people said it felt like they were dining in a 5-star restaurant!

This is yet another winning recipe inspired by The Vital You’s Ultimate Holistic Cookbook. I tweaked it a bit by substituting apples for pears, and it took all of about 30 minutes to make, from chopping to soup bowl.

5-Star Restaurant Butternut Squash Soup

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Serves: 10-12 Prep Time: Cooking Time:


  • 1 butternut squash (peeled, seeded, diced into 1" chunks)
  • 3 medium carrots, peeled and sliced
  • 2 medium Bartlett pears (cored and chunked)
  • 1 onion, chopped
  • 5 cups organic vegetable stock
  • 1 tsp grated ginger, fresh
  • 1/2 tsp thyme
  • 1 tsp basil
  • 1/2 tsp oregano
  • sea salt and freshly ground black pepper, to taste
  • oil for sauteing


  1. Saute veggies and pears over low-med heat about 10 minutes or until onions are tender and veggies are hot on the outside.
  2. Stir in vegetable stock and spices, except salt and pepper, cover and simmer on low heat for 10 minutes, or until soft but not mushy.
  3. Blend and add S & P to taste.
  4. If it’s too thick, add water, warm through and serve. (Freezes well.)

This soup freezes well to enjoy at a later date. The original recipe was contributed by Natural Wellness Coach, Carol Parks, from A Vibrant Life in Calgary, Alberta.

Please try both versions (apples vs. pears) and let me know what you think!

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1 comment

Lenzy October 5, 2010 at 1:15 am

It’s a great recipe to stay healthy especially during autumn.


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