Butternut Squash Soup

By Dorit Jaffe

Butternut squash soup is the perfect fall or winter recipe thats always a staple in my kitchen. Eating warming foods, especially in the colder seasons, is something our body craves, which I learned at IIN. Plus, using only a few fresh organic ingredients guarantees delicious flavor!

Butternut Squash Soup


1 large butternut squash (peeled and cut into chunks)
6 thin carrots
1 small yellow onion (diced)
1/2 tsp. cumin
1 tbsp. grass-fed butter or olive oil
32 oz. container of vegetable broth
2 cups water (if needed)


1. Melt the butter on low heat in a saucepan.

2. Add in the onion and cumin and cook for about 5 minutes until onion is translucent.

3. Add in butternut squash, carrots, and vegetable broth.

4. Bring to a boil and then simmer on low heat with lid on top for about 30 minutes until vegetables are fully cooked.

5. Blend together soup with a hand blender. If the soup needs more liquid add more water to the mixture.

6. Season with salt and pepper, to taste, and enjoy!


Dorit Jaffe is an Integrative Nutrition Health Coach who works with women to heal digestive issues, manage stress, lose weight, sleep better, and learn to eat healthier. She works together with her clients to incorporate new ways of eating, and living. At the end of her program, clients have more energy, glowing skin, sleep better, feel healthier, and never want to go back to their old ways. No more fad dieting, and struggling with weight loss, and keeping the weight off. She is also organizing luxury wellness retreats in one of the most beautiful places in the world to visit, Lake Atitlan Guatemala, www.anzanatitlan.com. Visit her website Whole Healthy Glow to learn more!

2 thoughts on “Butternut Squash Soup

  1. Thank you! Love to try new recipes! Since I’ve never cooked a butternut squash soup, tips like how large to make “chunks” and sense of the size of the carrots would be helpful detail. I’m trying it now and will let you know how it comes out!

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