Butternut Squash Soup

Butternut Squash Soup

Published March 13, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 50 min

Prep Time: 15 min | Cook Time: 35 min


This golden, bell-shaped squash is one of the iconic vegetables of autumn. Simmered gently until tender, this soup purees to a velvety smooth texture.

Nutrition Facts
Serving size: approx. 1 1/2 cups
Calories per serving: 177
% Daily Value*
Total Fat 5.3g 8%
Saturated Fat 2.9g 15%
Sodium 206mg 9%
Total Carbohydrate 31.0g 10%
Protein 5.4g 8%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 4 cups butternut squash, peeled and cubed
  • 2 large carrots, diced
  • 2 cups vegetable stock
  • 1 cup water
  • Salt and ground black pepper to taste
  • Freshly grated nutmeg, to taste

Step by Step:

  1. In a large pot, heat oil on medium and add onion. Cook until tender, about 3 minutes. Add squash and next 3 ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  2. Puree soup mixture in batches until smooth. Return to the pot and heat through. Serve warm with a grating of nutmeg.