Butternut Squash soup

barbara lentz


A light and yummy soup with citrus notes.


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top


  • 1 small
    butternut squash peeled seeded and cut into small pieces
  • 1 medium
    onion chopped
  • 1 large
    rome apple peeled cored and diced
  • 4 c
    chicken stock
  • 1
    bay leaf
  • 2 sprig(s)
  • ·
    salt and pepper to taste
  • 1/3 c
    orange juice

How to Make Butternut Squash soup


  1. Place all ingredients except orange juice in a large Dutch oven. Bring to a boil and reduce to a simmer. Simmer until squash is soft. Remove bay leaf and thyme and discard. Puree with immersion blender or food processor. Stir in orange juice.

Printable Recipe Card

About Butternut Squash soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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