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Simple Squash Soup

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: Level: Easy
Prep: Cook: 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


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.