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One-Pot Butternut Squash Soup

One-Pot Butternut Squash Soup
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Recipe adapted from:

Cooking up a batch of creamy butternut squash soup couldn’t be easier thanks to Heinen’s frozen butternut squash!

Perfect for Thanksgiving, enjoy a bowl before the main course to lessen the chance of overeating.  

One-Pot Butternut Squash Soup

One-Pot Butternut Squash Soup


  • 10 cups Heinen’s frozen butternut squash
  • 1 large white onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 tsp. Heinen's pure organic maple syrup
  • 1/8 tsp. Heinen's ground nutmeg
  • 3 cups Heinen’s vegetable or chicken stock
  • Fresh ground black pepper
  • 3/4 tsp. sea salt
  • 1 Tbsp. Kerrygold butter (optional)
  • Go Raw sprouted pumpkin seeds


  1. Dump all of the ingredients (except the pumpkin seeds) into a large soup pot or Dutch oven. Stir to combine.
  2. Turn the heat to medium-high and bring the soup to a boil, stirring occasionally. The soup should come to a boil in about 8-10 minutes.
  3. Reduce the heat to a simmer, place a lid on pot and allow the soup to cook for 20 minutes, stirring occasionally.
  4. Once the onions, garlic and butternut squash are tender and cooked through, use a handheld immersion blender to puree the soup, or transfer the soup to a countertop blender and puree.
  5. Taste the soup and season with salt, if needed.  Sprinkle with pumpkin seeds and serve immediately.
Melanie Jatsek RD, LD

By Melanie Jatsek RD, LD

Heinen's Chief Dietitian, Melanie Jatsek, RD, LD believes that the answer to a strong, healthy and vibrant body lies within. As a published author with over 20 years of experience in wellness program development, health coaching and professional speaking, Melanie offers expert guidance through Heinen's Club Fx program to help customers take inspired action to build the healthy body they were meant to live in without giving up their favorite foods.

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