Butternut Squash Avocado Soup, photo by Suellen Pineda, RDN, CDNPhoto by Suellen Pineda, RDN, CDN

Butternut Squash Avocado Soup

Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4-6 servings

Fall is here! Let’s start enjoying the flavors of warming pumpkin spice drinks, squash, apples, cinnamon, cranberry sauce, creamy and hearty soups, stews and so much more! This soup will satisfy the cravings for fall flavors while at the same time provide excellent nutrition with all goodness in butternut squash and avocado including vitamin A, potassium, fiber, vitamin C, healthy fats and good carbs.



  • 1 3-pound butternut squash cut in half lengthwise and seeded
  • 4-5 cups unsalted vegetable broth
  • 1 hass avocado peeled and pitted
  • 1 small onion roughly chopped
  • 1 celery stalk chopped in big pieces
  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • 1 tablespoon dried oregano
  • Juice of 1 lime
  • salt and pepper to taste
  • Diced avocado and chili flakes to garnish (optional)
  • Crusty bread to serve

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Roast the Squash
  1. Preheat oven to 400ºF.
  2. Place squash cut side up on baking sheet. Lightly drizzle squash halves with olive oil. Bake until fork-tender for about 45-50 minutes.
Make the Broth
  1. In a medium saucepan, heat oil and cook onions and celery until onion is translucent (about 4-5 minutes).
  2. Add garlic and cook for an additional minute. Add stock, oregano, and season with salt and freshly ground pepper. Simmer for about 10 minutes. Remove from heat.
Blend It All Together
  1. Once squash has cooled down enough to handle, scoop out the flesh into a blender. Add broth, lemon juice and avocado. Blend until smooth. Correct the salt before serving.

Chef Notes

Serve with crusty bread and garnish with diced avocado and chili flakes!

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