Recipe: Butternut Squash Soup - Shawano Stock Market


Recipe: Butternut Squash Soup

Butternut Squash Soup

We recently stopped at Panera on the way to Milwaukee and a friend ordered their butternut squash soup. I took one sip and said, “Yep, I need to make this as soon as I get home!” Soup season is upon us and squash is all over the grocery store. This is seriously the PERFECT soup paired with some warm, crusty bread!


  • 2 tablespoons Rosemary Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • ½ teaspoon Hepp’s Himalayan Sea Salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh ginger, grated
  • 4 cups vegetable broth
  • Freshly ground black pepper, to taste
  • Fresh parsley, for serving
  • Toasted pepitas, for serving (optional)


Heat Rosemary Extra Virgin Olive Oil in a large pot over medium heat. Add the onion, Himalayan Sea Salt and several grinds of fresh pepper and sauté until soft (about 6 minutes). Add the cubbed squash and cook until it begins to soften, stirring occasionally (about 10 minutes).

Add the garlic, sage, rosemary, and ginger. Stir and cook for about 1 minutes (or until fragrant), then add the vegetable broth. Bring to a boil, cover and reduce heat to a simmer. Cook until the squash is tender (about 30 minutes). Remove from heat and let cool.

Once the soup has cooled, pour the into a blender (depending on how big your blender is, you may need to do this in steps) – blend until smooth. If your soup is too thick, add a little more vegetable broth and blend. Season to taste and serve with parsley and toasted pepitas!


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