Butternut Squash Soup Recipe


The leaves are changing, the temperature is dipping a little bit, I just love the Fall and yes, I am definitely a leaf peeper!I love seeing all the warm comforting colors, and am simply amazed at how vibrant and beautiful nature is at this time of year.  Everything about the Fall rocks!

The weather is perfect, warm enough that you don’t need a jacket, but cool enough to rock a great pair of knee high boots and a cozy sweater! And don’t get me started on the warm apple cider, caramel apples and soup! How I LOVE soup! It’s a great addition to a meal, or it can be a meal itself, what’s better than that?

Fall is always the time of year that I start making batches of my favorite Butternut Squash soup; it’s a recipe that was passed down from my college roommate that I have (if I do say so myself) perfected. My husband actually said it’s one of the best things that I make. Imagine that!

I make large batches of this soup and freeze it, it’s a great go-to meal! Since I love it so much, I just have to share it, it’s a healthy meal too and very easy to make!

Easy Peasy Butternut Squash SoupEasy-Peasy-Butternut-Squash


  • 1 medium to large butternut squash, cut up into small to medium chunks
  • 1 ham hocks (if they don’t have hocks, get neck bones)
  • ¼ cup of olive oil
  • 1 large red onion
  • Chicken or veggie bouillon cube
  • ¾ of a cup of red lentils – if you can’t find red lentils, I’ve have used regular lentils (color is not as vibrant) or yellow split peas. Red lentils can be hard to find, usually in the international section of any supermarket.
  • 1 cup cool or room temp water



In a large pot, put the olive oil and ham hocks, let them simmer for a few minutes. Next peel, and cut the butternut squash into small to medium chunks*.

Dice the onion and place in the pot until they are caramelized, stirring the onions and ham hocks occasionally. 

Once the onion is caramelized, add the squash, lentils, bouillon cube and fill pot with the water up to but not covering the tips of the squash.

Let this cook for about an hour – hour and a half on medium heat, stirring frequently and mashing up the squash as it softens. If it’s getting too thick add boiling or very hot water.

As the squash is all mushed up and the soup is almost done, remove the ham hocks, and if you want mash the soup until it’s creamy you can blend it in a blender or with a hand mixer – otherwise you can leave it chunky for a more rustic style.

Serve hot, with some nice rustic bread, croutons or even some roasted pumpkin seeds on top, delish! Enjoy!

*I often get the pre-cut butternut squash, it’s easy to  use, a little bit more expensive, but if you are not buying lunch, or dinner, it evens itself out!



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