Butternut squash soup is the perfect fall comfort food. But with Seal the Seasons in your freezer, you can get cozy with a bowl of it any time of year. Pair it with a sandwich, eat it as a meal, or serve it as an appetizer. If you’re planning to serve it for company, you can save some time making it the day before – it reheats really well and looks beautiful with garnishes!

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Butternut Squash Soup Recipe

  • Author: Seal the Seasons Staff


  • 12oz (approx) Seal the Seasons Butternut Squash
  • 2 Cups Vegetable Stock
  • 4 Cloves Garlic, minced
  • 1 Onion, chopped
  • 1 Apple, chopped
  • 1 sprig fresh sage
  • 1/2 Tsp salt
  • 1/4 Tsp pepper
  • 1/8 Tsp cayenne
  • Pinch of ground cinnamon and nutmeg
  • 1/2 cup Coconut milk (unsweetened)
  • Note: Use a little cream instead of the coconut milk for a richer soup


STEP 1: Thaw butternut squash

STEP 2: Add squash, vegetable stock, garlic, apple, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg in a large stockpot.

STEP 3: Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low, and simmer for an additional 20-30 minutes or until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk (or cream).

STEP 4: Transfer the soup into a blender and puree until smooth. Top with your favorite garnishes.