Butternut Squash and Vegetable Soup

"How cute are those little pumkins? At their sight i just couldn't resist and brought them home 🧡. I got too many as usual and made a combo of butternut squash and pumpkin soup. It was delicious. Rob even added his secret ingredient in (ssshhhh)! . . . Dont you just love this time o the year. Its pumpkin time, halloween is almost here, thanksgiving around the corner. All a big built up for... Christmas❤❤. My big time favourite. I think its ok to admit now that iam a christmas junkie. I mean you know, im already playing my xmas list songs 🎅😜. Whats your favorite holiday?"
-- @penelopesfoodblog
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  • Recipe Card
Prep time 10mins
Cook time 45mins
Serves or Makes: 6

Recipe Card


  • 2 whole butternut squash or pumpkin, cut in big pieces
  • 1 whole onion, sliced
  • 2 bell peppers, cut in big chunks
  • 2 garlic cloves, crushed
  • 2 tablespoons extra virgin olive oil
  • 3 cups chicken stock
  • 4 cups water
  • salt and pepper, to taste
  • pinch cinnamon


  • Step 1

    Peal and cut the squash into big chunks. Put aside.

  • Step 2

    Put a big pot or dutch oven over medium fire and drizzle in some olive oil. Saute garlic, onions for 2 mins. Remove and put aside. Saute the peppers for about 5 mins or until lightly browned. Set aside.

  • Step 3

    Saute the squash for about 10 mins until is slightly browned. Add a cup of the chicken broth and two cups of water and boil for about 20-25 mins. The the squash is done when the consistency of it can easily be mashed.

  • Step 4

    Add the rest of the ingredients and add 2 more cups of chicken stock and more water depending on the consistency you prefer. Stir and season with salt and pepper and cinnamon and simmer for a few minutes.

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