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Classic Butternut Squash Soup Recipe

Recipes, Soups


  • 2 Tbsp Extra-Virgin Olive Oil
  • 2/3 cup Carrot, diced
  • 1⁄2 cup Celery, diced
  • 2/3 cup Onion, diced
  • 1⁄2 tsp Fresh Thyme, chopped
  • 1 Butternut Squash
  • 4-6 cups Chicken Broth, low sodium
  • Salt & Pepper to taste


  1. Cut butternut squash in half, clean out insides.
  2. Face up, bake @400° F for 30-40 minutes or until able to poke with a fork. Let it cool enough so you can handle. Scoop out squash.
  3. Heat olive oil in a large soup pot, Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, about 5 minutes.
  4. Add butternut squash and thyme. Stir to combine with the vegetables. Stir in chicken broth and season with salt and pepper.
  5. Bring to a boil, reduce heat. Use an immersion blender to puree soup. Serves 6.


  • Use organic ingredients whenever possible
  • Dairy and Gluten-free

Recipe contributed by Vital Nutrition & Wellness client, Christine Lew, participant in the Nourishing YouTM Cleanse. Source: Whole Foods Market. For more recipes as healthy and delicious as this one visit

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About the Author

Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

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