Vegetarian Butternut Squash Soup

4-6 servings
15 min prep time
45 min total time

This Vegetarian Butternut Squash Soup is the best fall soup EVER! It's clean eating, gluten-free, and can easily be converted to be vegan and dairy-free.


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

½ teaspoon salt

¼ teaspoon black pepper

¼ cup Vermont Creamery Crème Fraîche

1 tablespoon fresh parsley, chopped


  • STEP 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.

  • STEP 2

    Add in the garlic and cook for 30 seconds.

  • STEP 3

    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.

  • STEP 4

    Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix).

  • STEP 5

    Ladle soup into bowls. Top it off with a dollop of créme fraîche and garnish it with parsley. Serve.

Foolproof Living 

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Foolproof Living 

Aysegul Sanford is the author and photographer behind the food blog, Foolproof Living. She resides in Atlanta, GA with her husband. Originally from Turkey, she incorporates her mother's cooking techniques and recipes in her daily cooking and makes it a priority to use fresh and local ingredients that are in season. Her motto in life is "if you can read then you can cook." To learn more about Aysegul, visit her blog, Foolproof Living.