Butternut Squash Soup

This vegan winter soup is flavorful, healthy and heart-warming.

Butternut squash soup.
Butternut squash soup is perfect for a cold winter day. (Photo Credit: Flickr user missmeng)

July 25, 2018

We’re big fans of GreenSquare Tavern in Chelsea. Here’s chef John Marsh’s recipe for butternut squash soup—perfect for a cold winter day.


Chef John Marsh’s Butternut Squash Soup

  • Serves: 4
  • Prep Time:
  • Cook Time:
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  • 2 lbs. butternut squash, peeled, seeded and cut into one inch dice
  • 1 lb. sweet potato or yam, peeled and cut into one inch dice
  • 1 lb. white onion cut into one inch dice
  • ¼ cup coconut oil
  • 6 cups filtered water


  1. Over a medium flame in a large stainless steel pot sauté the onions in the coconut oil.
  2. When the onions are soft add the yam, butternut squash and the water. Bring all to a simmer an cook until the solids are tender; 15 minutes to 1 hour.
  3. Carefully pass all in a blender and return to the pot.
  4. Season with grey sea salt and freshly ground pepper. Some like a couple of scrapes of nutmeg to season the soup as well.