Simple Squash Soup

By Stonyfield

As the seasons change and the cooler weather sets in there’s nothing like a simple squash soup to warm your soul. This soup recipe is truly simple is a tested crowd pleaser- even your picky eaters will smile.

Ready In: 1 hr 25 mins

Level: Easy

Prep: 10 mins

Cook: 1 hr

Yields: 6 Servings


  • 4 lb butternut squash (peeled, seeded, diced into 1/2 inch cubes (2 -2 lb squash))
  • olive oil
  • 2 large yellow onion (chopped)
  • 4 t curry powder
  • 1 t ground cumin
  • 8 c vegetable stock
  • 1/4 c Stonyfield Organic Heavy Whipping Cream
  • 1/2 c fresh cilantro chopped
  • directions

    Step 1

    Add cubed butternut squash to a large soup pot.

    Step 2

    In a separate frying pan heat olive oil. Add chopped onion and cook until soft (approximately 5 minutes).

    Step 3

    Add cumin and curry powder to onion and cook for another minute.

    Step 4

    Add onions to the squash in the soup pot and then pour in vegetable stock.

    Step 5

    Heat the mixture in the soup pot on medium/low heat for approximately 50 minutes or until squash is soft (test with a fork).

    Step 6

    Use a stand up blender or an immersion blender to puree the soup

    Step 7

    Whip the cream in a large bowl until it holds its shape. Ladle the soup into serving bowls and top with a dollop of the whipped cream and a sprinkle of the chopped cilantro.

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