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Classic Butternut Squash Soup Recipe

Recipes, Soups

Classic Butternut Squash Soup

Recipe contributed by Vital Nutrition & Wellness client, Christine Lew, participant in the Nourishing YouTM Cleanse. Source: Whole Foods Market.
Course Soup
Servings 6 servings


  • 2 tbsp olive oil extra virgin
  • 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


  • Cut butternut squash in half, clean out insides.
  • 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.
  • 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.
  • Add butternut squash and thyme. Stir to combine with the vegetables. Stir in chicken broth and season with salt and pepper.
  • Bring to a boil, reduce heat. Use an immersion blender to puree soup. 


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


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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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