Butternut Squash Soup

Butternut Squash Soup

Chef Jared Gierisch



Preparation Time: 20
Cooking Time: 1 hour


  • 1 small onion, diced

  • ½ cup carrots, diced

  • ½ cup turnips, diced

  • ½ cup rutabagas, diced

  • ½ cup parsnips, diced

  • 2 lbs butternut squash, diced

  • 1 qt vegetable broth

  • 2 cups heavy cream

  • salt and pepper to taste


  1. Peel squash, split in half length wise, scoop out seeds. Cut into chunks.

  2. Peel and dice all vegetables.

  3. Sauté onions, carrots, turnips, rutabagas, and parsnips until the onions are transparent. Add the squash.

  4. Add vegetable stock and simmer for 40 minutes.

  5. Puree with blender.

  6. Add in the heavy cream before serving and finish with salt and pepper.