Chefs Catalog

Butternut Squash Soup

Butternut Squash Soup

Today, we have an very easy soup recipe that is tasty and should eb great for lunch or dinner. My inspiration for this recipe is from, with our own touches, of course.

This dish serves 8.

Equipment Needed


  • 4 Tablespoons Butter
  • 8 Teaspoons Chicken Consumme
  • 64 Fluid Ounces Water
  • 4 Medium Potatoes
  • 2 Medium Butternut Squash
  • 2 Stalks of Celery
  • 2 Small Onions
  • 2 Medium Carrots
  • Salt and Pepper as Desired
  • Black Beans (optional)


  1. Peel, remove seeds, and cube squashes.
  2. Cube potatoes.
  3. Chop carrots, celery and onion.
  4. In a large pot, put in butter and allow to melt.
  5. Put in potatoes, squash, celery, onions, and carrots into large pot.
  6. Cook contents until browned.
  7. Put in just enough water and consomme in pot to submerge ingredients and allow to boil.
  8. Empty contents into blender or food processor. May need to empty some contents into mixing bowls to process in multiple batches.
  9. After all contents are blended, put back in large pot and stir in remaining water, consomme, salt and pepper, as desired.
  10. Add precooked black beans as garnish.
  11. Serve as much as needed. Remaining can be frozen for later.


  • To make this Vegan: Use margarine or other vegan butter alternatives.
  • If all ingredients are kosher, then this dish is kosher without any modifications necessary.

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