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Southern California Edit

Danielle’s Butternut Squash Soup Recipe

In the spirit of Autumn, we wanted to give you a tasty recipe you could make to bring the festive flavor into your own home. Instructor Danielle Habendanck graciously donated her famous Butternut Squash Soup Recipe to the blog for us. High in Potassium, Butternut Squash prevents blood pressure, constipation, improves eyesight, boosts immunity, and reduces inflammation; it also tastes delicious and is very filling.
Danielle says, “along with big scarfs, tall boots, and pumpkin spice everything, The butternut squash soup is one of my favorite Things to make the minute falls starts. I have always enjoyed cooking things that are a labor of love. I have been making this soup since college. I learned it from my mother in law and it is a staple in our household. Alongside the butternut. Squash soup I love making gourmet grilled cheeses to dip in. “
Danielle’s Butternut Squash Soup
1 3lb. butternut squash (peeled, seeded and cut into 1-inch cubes)
3 tbsp. Olive Oil
3 tsp. Kosher salt and black pepper
1 tbsp butter
1 large yellow onion diced
3 stalks celery
4 garlic cloves
1 tbsp chopped fresh sage
6 cups chicken broth
½ cup freshly grated parmesan
  1. Preheat oven to 400 degrees.
  2. Put squash, drizzle olive oil and toss with hands then place in oven for 40 minutes (20 each side) to caramelize.
  3. Sautee onions, celery and chicken broth with olive oil and butter. Pour in chicken broth and put on low.
  4. Once squash is done put directly in the pot with broth and bring to a boil. Simmer for 30 minutes.
  5. With a hand blender, purée the whole mixture until completely smooth. Add chopped fresh sage and parmesan. ENJOY!!


We’re already anticipating the aroma in our kitchens. Thank you so much Danielle for the recipe. Wishing you a delicious week Gritties!