We are nearing the start of some beautiful Spring days and nights… but that doesn’t mean we are completely free of cold days. As evidence by the temperatures rising and dropping drastically, there is still some time to do comfy, yummy winter day things- like cooking a pot of butternut squash soup.

The best part is, it is easy to make, you get a lot of soup from one winter squash (great to freeze for a later time) and well, it’s just delicious.


  • One Winter Squash
  • Onions
  • Garlic
  • Chicken stock
  • Salt and Pepper to taste

In a large saucepan, saute onions and garlic until tender. Cut the squash in half lengthwise, scoop out the seeds (save them for later to bake and eat) and cut it in to chunks. Add squash, chicken stock , black pepper and salt. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash with a hand blender (or regular blender will do) return to saucepan, and heat through. Do not allow to boil. Sprinkle some chopped green onions, or a dab of sour cream or a slice of avocado and enjoy!