Amy’s Butternut Squash Soup


1 small onion, diced

1 1/2 medium carrots, diced small

2 oz. (4 tbsp) butter

1/8 teaspoon mace

1/8 teaspoon ginger

1 bay leaf

white pepper, to taste

salt, to taste

1 1/2 pounds butternut squash, peeled, chopped into 1 inch cubes

1/2 pounds sweet potatoes, peeled, chopped into 1 inch cubes

3 pints (6 cups) chicken broth, low fat & low sodium

Vegan Option: use olive oil in place of butter and vegetable broth in place of chicken broth.


Melt butter in heavy soup pot. Add onions, carrots and a pinch of salt. Sauté onion mixture until soft but not brown (about 4-5 minutes). Add mace, ginger, bay leaf, white pepper, salt and cook for 3 additional minutes. Add squash, sweet potatoes and broth. Simmer for 30-45 minutes until tender. Remove from heat and let cool for awhile. Puree in small batches using hand blender or food processor. Serve warm and garnish with nutmeg sprinkles (optional).

2016-11-21T13:25:31+00:00 By |Blog, recipes|

About the Author:

Amy is an entrepreneur with a passion for whole-body fitness. Her training expertise includes Original Hot Yoga, Inferno Hot Pilates, wellness, business best practices, leadership, training and executive coaching. She is the owner of Bikram Yoga Lake Norman., Pathforward Acadamy and is the founder and creator of HOT 26+ Teacher Training. She has practiced Yoga for over 20 years and became a certified Bikram Yoga Instructor in 2012.

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  1. […] curious about the recipe that slowed me down? I am sharing it here so you can enjoy it as […]

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