Kendra Snyder

Contributing writer

On cold winter nights there is nothing more comforting than a warm and delicious soup.

Butternut squash can be a bit of a challenge to cut raw, but it is available at local grocery stores and the Keene Farmers’ Market pre-cut.

This recipe is gluten-free and vegan friendly (if you opt out on the optional addition of cream).

The spices and vegetables make for a thick, flavorful soup

There are also variations of this recipe to make it southwestern-style, Thai-style or an apple, Gorgonzola and almond butternut soup.

These can be found on

Contributed Photo / Kendra Snyder

Contributed Photo / Kendra Snyder


1 tbsp. vegetable oil

1 tbsp. unsalted butter

1/4 cup of chopped white sweet onions

3 cups of vegetable stock

1 cup of chopped carrots

4 cups of chopped butternut squash

Salt to taste

Pepper to taste

Nutmeg to taste

1/3 cup light cream (optional)


1) Sauté the chopped onions in a large sauce pan with the vegetable oil and butter until onions are tender.

2) Add stock, squash, carrots, salt and pepper to pan with onions and let simmer until vegetables are tender.

3) Add cream and stir if desired for a thicker soup.

3) Process vegetable mixture in a food processor or blender until smooth or at a consistency of your choice.

4) Return blended mixture to sauce pan and heat.

5) Add nutmeg and serve warm.

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