Butternut Squash Soup is a festive autumn recipe, and our very own Vern and Lorrie have perfected the recipe!

Below is how Vern likes to make his Butternut Squash Soup.


Butternut Squash Soup Recipe
  • 3.5 cups of vegetable broth
  • 16 oz of uncooked butternut squash
  • ½ large uncooked vidalia onion
  • ½ small fresh apple
  • ¼ tsp table salt, or to taste
  • ¼ tsp black pepper, or to taste
  • ⅛ ground nutmeg, or to taste
  1. Cut the squash into 1 – 1 ½-inch cubes
  2. Cut the onions into 2-inch cubes
  3. Cut the apple into 2-inch cubes
  4. In a large stock pot, combine broth, squash, onion, and apple
  5. Cover pot and bring to a boil over high heat
  6. Uncover pot and reduce heat to low
  7. Gently simmer until squash is very tender (about 10 minutes)
  8. Puree soup in pot using an immersion blender
  9. Season with salt, pepper, and nutmeg


Serving size: ¾ cup

Serves: 8

Prep time: 14 minutes

Cook time: 15 minutes


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Recipe for Butternut Squash Soup

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