Butternut Squash Soup

by Carrie Raab on November 29, 2011

Butternut Squash SoupButternut Squash  Soup

With fall and heading into winter, brings the squash family.  My family and I enjoy the variety that these seasons bring. It is fun to use spaghetti squash instead of spaghetti noodles this time of year.  It is a great, healthy alternative too! 

How healthy is Butternut Squash Soup?

Do you know what is in one serving of butternut squash soup? Well, each portion is loaded with Vitamins A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (Pantothenic acid), B6 ,B9 (Folate), and C, apart from the Omega-3 fatty acids, Calcium, Iron, Magnesium, Potassium, Phosphorus and Zinc which we get from it.  It’s been found to have anti-cancer type effects. This soup alone helps improve our eyesight, gives the proteins which our bodies need, and strengthens our immune system by improving our bodies’ healing capabilities.  As you can see, we get a lot of healthy benefits just by eating one serving of this simple and delicious soup.

 How to make Butternut Squash Soup

Yield: 8 servings – Note:  My recipe will list organic, dairy free products and essential oils

  • 1 tablespoon butter  (Earth Balance Natural Buttery Spread, non-dairy) 
  • 2 pounds organic butternut squash cubed & peeled

  • 2 chopped organic carrots

  • 1 chopped organic sweet onion 

  • 2 minced medium garlic cloves

  • 1 minced medium shallot 

  • 4 cups less-sodium, organic chicken broth (enough to cover veggies) 

  • 1/4 cup almond milk

  • 1 drop Young Living cinnamon bark essential oil

  • 2-3 drops Young Living nutmeg essential oil

  • 1 drop Young Living clove essential oil

  • 1 teaspoon sea salt 

  • 1/2 cup chopped pecan halves (optional to sprinkle on top)

  • Sprig of herbs on top (optional) and a dollop of sour cream (optional)

 Melt butter in a large saucepan over medium-high heat. Add squash, carrot, onion, garlic, and shallot; saute’ for 12 minutes or until veggies are soft. Add chicken broth and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat, stir in almond milk, cinnamon, nutmeg, and clove essential oils and salt. blend until smooth. (Adjust seasoning according to taste by adding more essential oil). Serve warm. Top with pecans/sour cream and enjoy!

NOTE:  You can NOT cook with any essential oil!  Most essential oils are not therapeutic grade, thus are not for internal use.  They are cosmetic/fragrant oils.  Please do not cook with your essential oil unless it is Young Living or food grade safe!  :)

Why do I cook with essential oils, instead of using dried herbs? Click here to find out! 

Click here to see more  healthy, delicious recipes.

Like the recipe?  Share the love with others on Facebook and Twitter.  Do you have a variation of your butternut squash soup?  Please share it in the comments below.

This soup has been shared with momscrazycooking.blogspot.com, frugalfrollies.com, creationsbykara.com, joyfulstamper.blogspot.com, everydaytastes.com, mizhelenscountrycottage.blogspot.com, sweetsav.blogspot.com, thischickcooks.blogspot.com, creationcorner.blogspot.com, 21stcenturyhousewife.com, ladybug-blessings.com, itsablogparty.com, makeaheadmealsforbusymoms.com, mandysrecipebox.blogspot.com, thetastyalternative.com, aglimpseinsideblog.com, clairejustineoxox.blogspot.com, savingthosedollars.blogspot.com, somewhatsimple.com, kellythekitchenkop.com

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{ 21 comments… read them below or add one }

April @ The 21st Century Housewife February 3, 2012 at 12:18 pm

Your soup looks delicious, and I like the interesting flavours you have used in it. Thank you for sharing the recipe with the Hearth and Soul hop.


Carrie Raab February 3, 2012 at 2:29 pm

Hey April! Yes, adding essential oils to your foods is not only delicious but very beneficial to your health! Glad you liked it! Thanks for stopping by!


Amber February 2, 2012 at 5:15 pm

Thank you for stopping by and sharing on Allergy Free Wednesdays! Check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

–AFW Hostesses


Carrie Raab February 2, 2012 at 6:45 pm

Hey Amber! I love your site! Thanks for allowing us to link up with you!


France @ Beyond The Peel January 23, 2012 at 3:59 am

I love butternut squash soup but I think your ingredients sound really great. My next soup will have to be yours!
I hope you’ll consider sharing this with us at Whole Food Wednesdays at beyondthepeel.net.
Have a great week.


Carrie Raab January 24, 2012 at 4:13 pm

Hey! Glad you liked the recipe and different ingredients! I will definitely pop on over and share. Have a great week and I will see you soon. Blessings to you!


Miz Helen January 22, 2012 at 12:10 am

Butternut Squash Soup is one of my favorite winter time soups and your recipe looks delicious. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen


Carrie Raab January 23, 2012 at 12:35 am

Thanks Miz Helen! See you soon! :)


Bizzy January 15, 2012 at 8:33 am

I love butternut squash soup and you have a few differences in ingredients. I want to make yours now.


Carrie Raab January 15, 2012 at 10:23 pm

Hey Bizzy! Thanks! It is fun getting different recipes. We can be making the same item, yet the ingredients are so different, it is fun to switch it up. Thanks for visiting my blog on recipes. :)


Carrie Raab January 2, 2012 at 10:45 pm

Thanks Victoria! This is a great one!


Ani December 23, 2011 at 1:43 pm

Thanks for sharing, and linking up at It’s a Keeper! I’ve enjoyed Butternut Squash soup before, but not this recipe. Maybe I’ll try it out. :) Hope you have a lovely holiday :)


Carrie Raab January 2, 2012 at 10:46 pm

There are many great soup recipes out there, so I hope you like the twist on this one!


marissa December 8, 2011 at 7:24 am

this looks delicious I’d love you to add this to my what we wore and made party over at http://raegunwear.blogspot.com I’ve been hoping to do a soup round up soon!


Carrie Raab December 8, 2011 at 8:43 pm

Hello Marissa! I added the soup to your site! Thanks for commenting! Blessings!


Tina´s PicStory December 7, 2011 at 7:10 pm

thanks for joining tina´s ww!


Kristia {Family Balance Sheet} December 2, 2011 at 3:37 am

I just roasted 2 b-nut squashes tonight. Now I know what to do with them. This sounds delish.

Clicked over from Your Green Resource.


Carrie Raab January 2, 2012 at 10:49 pm

Awesome! Gotta love the timing! Enjoy this amazingly healthy soup!


Good Girl Gone Green December 1, 2011 at 9:24 pm



Keri November 29, 2011 at 8:20 pm

Visiting from 33 shades of green tasty tuesday. This soup sounds delicious! And perfect for a cold winter day.
Is it okay if you don’t have essential oils to use ground cinnamon, nutmeg and cloves?


Carrie Raab November 29, 2011 at 9:30 pm

Hi Keri! Thanks for commenting on the soup. Yes, you can use dried herbs/spices, I just prefer to use therapeutic grade essential oils for added health benefits and extra flavor. The essential oils really make your food “pop!” You must use essential oils, like Young Living to cook with/consume internally! Just so you know! :) Blessings!


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