There's nothing better on a chilly fall night than cozying up with a delicious bowl of soup! And this recipe is sure to be a hit with your family & friends. Our butternut squash soup is packed with veggies (and fruit, thanks to Ruvi!) and is the perfect thing to make before trick-or-treating, when you're hosting for holiday parties, or when you just need a simple weeknight dinner!



  • 1 small butternut squash, halved with seeds removed

  • 1 stalk of celery, cut into large pieces

  • 1 large carrot, peeled and cut into large pieces

  • 1/2 sweet onion, cut into large pieces

  • 3 1/2 cups chicken stock

  • 1 Ruvi Boost

  • 2 Tbsp. brown sugar

  • 1 tsp. cinnamon

  • 1 tsp. vanilla extract

  • 1 tsp. onion powder

  • 1/2 cup heavy cream

  • Olive oil

  • Salt & Pepper

  • Cinnamon Sugar croutons, if desired



  1. Preheat oven to 400° degrees.

  2. Drizzle all vegetables with olive oil & sprinkle with a generous amount of salt and pepper. Roast in the oven for 30-35 minutes.

  3. Remove vegetables from oven and let cool slightly. Then, remove skin from butternut squash and add all vegetables to a blender, and add chicken stock. Blend until very smooth (soup setting recommended).

  4. Add Ruvi Boost, and blend again.

  5. Pour pureed soup into a pot at medium heat and add vanilla, cinnamon, onion powder, heavy cream and salt & pepper to taste.

  6. Enjoy with cinnamon croutons!


If you desire to make cinnamon sugar croutons, cut up desired amount of bread into cubes, and soak in butter. Sprinkle with a heavy amount of cinnamon sugar. Bake at 350° for about 30 minutes or until golden brown and crunchy!


This Soup Recipe yields 5-6 servings


Make sure to tag @getruvi when you try it out! We can't wait to hear what you think, and see you make this savory soup! 

Recipe by Ruvi Team Chef Madison Banks