Butternut Squash Soup

Made with Lodi Olive Oil Koroneiki

Servings: 6   |   Prep Time: 10 min   |   Total Time: 35 min

  • ½ tablespoon Lodi Olive Oil Koroneiki
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 butternut squash, peeled and diced into cubes
  • 32 ounces vegetable broth
  • 1-2 teaspoon salt
  1. In a dutch oven pot (or heavy pot), heat extra virgin olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.
  2. Add cut-up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.
  3. Carefully pour the entire contents of the pot into a blender. Add salt.
  4. Carefully blend until smooth. Serve in bowls with thyme if desired. Enjoy!


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Recipe by Yummy Healthy Easy

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