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Thick Butternut Squash Soup

by Vimerson Health Team January 20, 2020

Thick Butternut Squash Soup

Mediterraneans are renowned for their olive skin, relaxed lifestyle, and great health. I’ve been there, I lived there, and I saw that they eat a LOT of bread and pasta. But bread and pasta is full of sugar and calories, right? Correct! The thing is, it’s not what they are eating (although olive oil is so much better than butter), it is when they are eating it. Mediterraneans eat a small breakfast, a very large lunch (I’m talking about a 4-course meal here, minimum), and a very light dinner. That is a salad in the summer or soup in the winter. Light and healthy. And they eat much later also, which reduces the need for an evening snack. 

Making your own thick nutritious homemade soup makes one feel traditional and healthy at the same time. Sure you can buy some soup and heat it up, but the amount of salt in pre-prepared soups is quite large, and of course, there are other additives and preservatives that we can go easily without. 

Here is my favorite homemade soup recipe, and you can replace the butternut squash with whatever vegetable you find on the market that day. 

What you need:

Makes 1 ½ liters

  • 1 butternut squash (organic & locally sourced)
  • 2 medium onions
  • 1 bay leaf
  • 1 soup spoon virgin olive oil
  • ½ teaspoon of paprika
  • 1l Stock (homemade) or still distilled water
  • Salt and pepper to season


Peel and finely chop your onions. Add them to a large saucepan with the olive oil and bay lead and gently cook over low heat. While your onions are cooking, using a large kitchen knife cut the skin off the butternut squash, scrape out the insides, and dice the rest. Add in your paprika and cook for 20 seconds. 

You should have your own stock from previous recipes but if not just use water - still and distilled being favorable. Whatever liquid you have, ensure you have a liter of it, watering down your stock if needs be. I am not a fan of store-bought stock hence it doesn’t appear in my recipes. After your 20 seconds add in enough liquid to just cover the base of your saucepan and add your butternut squash. We add this liquid to avoid burning your onions and paprika. Season to your tastebuds with salt and pepper. Cook your veg until softened, for about 10 minutes, and then add the rest of your liquid. Cover, bring to the boil, then reduce the heat and let simmer for 15 minutes.

Remove your pot from the stove. Using a large wooden spoon stir your soup to find and remove the bay leaf. Wait for your soup to cool down and using an immersion blender puree your soup. Depending on how thick you want it you can add in more water. Serve and enjoy!

Tip: If you wish, you can add in a teaspoon of turmeric in with your paprika, but make sure you pepper it afterward!

I store any leftovers in recycled glass bottles, like juice bottles and keep in the fridge. Eat within three to four days.

Bon appetit!

Vimerson Health Team
Vimerson Health Team


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