Olive's Kitchen: Winter Squash Soup

It’s getting nippy out! The best time of year to have a warm, revitalizing bowl of soup. Here’s one of our favorites:


Winter Squash Soup (6 servings)

6 cups chicken stock (or 2 cubes chicken bouillon)

2 cups chopped onion

½ cup chopped parsley

16 oz. butternut squash

1 tsp sea salt

1 tsp cracked pepper

1 tsp nutmeg

1 tbsp extra virgin olive oil


  1.       Remove seeds from the butternut squash, and peel and cut into 1" cubes.
  2.       Put a large pot on medium-high heat. Add extra virgin olive oil when the pot is hot.
  3.       Sauté the onions, until it is translucent.
  4.       Stir in the chicken stock, while raising the heat to high.
  5.       Add the butternut squash cubes to the pot, and boil until the squash is soft.
  6.       Remove the pot from the heat, and let it safely rest until it’s cooled a bit.
  7.       Pour the mixture into a large blender. Blend the mixture until it’s a creamy, smooth bisque.
  8.       Pour the soup back into the pot and add salt, pepper and nutmeg to taste.
  9.       Heat for another twenty minutes, and add fresh, chopped parsley to garnish!

Voila! For more recipes, check your Bello or FITTO app!

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