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Basic Butternut Squash Puree/Soup

When I'm feeling like I need some comfort food, this is one of my go-to creations. It's super simple, fairly quick, and really more of a guideline than an actual recipe.

I find the way it turns out depends on the exact size and quality of the squash - if the meat of the squash is more yellow than orange, it tends to be more bitter, whereas an oranger (is that a word?) squash turns out sweeter and more delicious.

Personally, I prefer making it thicker so it resembles mashed potatoes, but I've also made it into a soup. In any case, I've made it for special occasions a couple of times and it's had great reviews!


  • 1 butternut squash, with seeds removed and cut into 1" cubes (I don't peel it because I can't be bothered and with a good blender you can't even tell).

  • About 500mL chicken broth (ideally home made). I've also just used water in a pinch and it still turns out pretty well.

  • Sea salt & pepper to taste

  • 1-2 Tbsp coconut oil or avocado oil

  • Extra water or chicken broth as needed


  • Place the cubed squash into a medium to large pot, and add chicken broth. I also usually add some salt and pepper at this point, being careful not to go overboard on the salt.

  • Heat on the stove at medium heat for about 10-15 minutes, until a fork will easily go through the squash.

  • Add oil and allow to melt.

  • Remove the pot from heat.

  • Transfer the squash mixture to a blender, in multiple batches if needed, and blend until smooth. Add extra water if needed, using more liquid if you want a soup texture, and less if you want a puree.

  • Add salt and pepper to taste.

  • Enjoy warm as a soup or as a side dish.


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