Butternut Squash Soup
Prep time
Cook time
Total time
Comforting butternut soup. Nutrition in a pot that warms the heart.
Food in Color:
Recipe type: Vegetarian
Cuisine: Gluten Free
Serves: 4-6
  • 4 cups diced butternut squash
  • 1 sweet onion roughly chopped
  • 4 garlic cloves finely chopped
  • 1 cup sliced carrots
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon marjoram
  • 4 cups vegetable broth
  • ¼ teaspoon chili lime seasoning
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon salt (optional)
  1. Melt the butter in a dutch oven pot over medium heat.
  2. Once the butter is melted, add the olive oil.
  3. Add the onions and cook for 2 minutes.
  4. Add the garlic and stir into the onions for a minute
  5. Add the butternut squash, carrots, marjoram, chili lime powder and lemon juice.
  6. Add salt to taste (optional)
  7. Cover with a lid and simmer on medium for 25 minutes, stirring occasionally.
  8. Use a fork to test the carrots and butternut are soft enough to blend. A fork should easily pierce through the carrots and butternut pieces.
I used the Flavor Bible to pick accompanying ingredients. It's a great resource for recipe development.
Recipe by Food in Color at https://foodincolor.com/butternut-squash-soup/