Butternut Squash Soup

This year we enjoyed a small Thanksgiving with only four of us. It was the first home-cooked Thanksgiving I prepared for my kids and the first whole-turkey I cooked myself. Last year, Sweet Pea was born right around this time, so we didn’t cook any food. I was hoping for a cozy day with a lot of home-cooked foods this year, and that’s how it turned out. I hope everyone had a good day.

Butternut squash recipe card is included at the end of the video. I served it along with strips of toasts, and munchkin loved to dip her toast in the soup. Sweet Pea (12mo) got her portion in a pouch.

Butternut Squash Soup

Author whiteblankspace


  • 1 large butternut squash
  • 2 tbsp olive oil
  • 2 ~3 small carrots peeled
  • 1 onion
  • 4 tbsp unsalted butter
  • 32 floz chicken broth
  • 1 bay leaf
  • salt and pepper to taste


  1. Preheat the oven to 375F.
  2. Cut the ends of the butternut squash, then cut it in half.
  3. Scrape out the seeds using a spoon.
  4. Place butternut squash cut side up on a baking sheet, and rub olive oil all over it.
  5. Bake for 40~45 minutes until squash is soft.
  6. Take out butternut squash from the oven and let it cool down a bit.
  7. Meanwhile, roughly chop onion and carrots.
  8. When it’s comfortable to handle, peel and chop butternut squash.
  9. Heat a large pot over medium heat and melt butter. Add onion and cook until softened and lightly browned.
  10. Add carrots and cook until softened.
  11. Add butternut squash, broth, and bay leaf. Bring to a boil and then reduce heat and simmer for 10 minutes.
  12. Turn off the heat, discard bay leaf, and blend the soup with an immersion blender until smooth. (Alternatively, pour the soup into a blender and blend.)
  13. Season with salt and pepper. Simmer more if you want the soup thicker.

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