Skip to main content
Explore URMC

Wilmot Cancer Institute Logo


Butternut Squash Soup

Butternut squash is colorful and also rich in many important nutrients, including potassium, fiber and vitamin C. The jalapenos add a little kick! If you don’t want to buy pre-made vegetable stock at the store, try this stock recipe.

butternut squashYields:

  • About 6 cups


  • Olive oil, to coat
  • 1 cup sweet onion, medium diced (1 medium onion)
  • 4 cloves garlic, peeled
  • 4 cups butternut squash, peeled, seeds removed, medium diced
  • 1 small - medium jalapeno, seeds removed, chopped
  • Salt, to taste
  • Pepper, to taste
  • ¼ teaspoon cinnamon
  • 4-6 cups water or stock


  1. Coat the bottom of a medium sized pot over medium high heat with oil.
  2. Add onions and garlic. Sauté until golden brown & translucent. Season with salt and pepper.
  3. Add butternut squash and jalapeno to pot, sauté a few more minutes.
  4. Add water or stock and cinnamon. Simmer for about 15 minutes. Season to taste with salt and pepper.
  5. Blend until smooth. (if using a blender be sure soup has cooled)

Molly Miles | 2/1/2018

You may also like