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Vegetarian Butternut Squash Soup


4 to 6

prep time:

15 mins

cook time:

30 mins

Total time:

45 mins




  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 stalks celery, chopped

  • 2 carrots, chopped

  • 2 cloves garlic, minced

  • 3 pounds butternut squash, peeled and cut into 1-inch cubes

  • 1 Granny Smith apple, peeled and cut into 1-inch cubes

  • 4 cups vegetable stock

  • teaspoon salt

  • teaspoon black pepper

  • Vermont Creamery Crème Fraîche


  • 1 tablespoon fresh parsley, chopped


  1. Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes
  1. Add in the garlic and cook for 30 seconds
  1. Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, turn down the heat to medium, and cook until a knife inserted into a squash comes in and out easily
  1. Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix)
  1. Ladle soup into bowls. Top it off with a dollop of créme fraîche and garnish it with parsley. Serve.