Butternut Squash Soup

3.4 (6 reviews)



Butternut Squash Soup



  • 1 cup carrots, chopped
  • 1 cup  celery, chopped
  • 1 bay leaf
  • 6 sprigs  fresh parsley
  • 4 sprigs fresh thyme
  • 1 Tbsp. whole peppercorns
  • 1 cup white wine
  • 5 cups water
  • 2 large onions, diced, with 1/4 cup reserved
  • 3 cups butternut squash, peeled and diced
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg, to taste
  • 1/4 cup  Corn Nuts snack, plain flavor, coarsely crushed, for garnish


  • Place the carrot, celery, parsley, thyme, peppercorns, bay leaf, white wine, water, and all but 1/4 cup of the onions in a large pot, bring to a boil, and then reduce the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pot.
  • Add the squash and remaining onion to the pot and cook over medium heat until the squash is tender.
    Transfer the squash, onion, and one cup of the liquid (reserving the remaining liquid in a separate container) to a blender or food processor and blend until smooth. Season it with salt, pepper, and nutmeg.
  • Pour the purée back into the pot and add some of the reserved liquid, stirring to achieve desired consistency. Ladle the soup into bowls and sprinkle Corn Nuts over each.

Makes 4 servings


Rated 3.4/5 based on 6 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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