Butternut Squash Soup

12 55 295
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 4
Butternut Squash Soup
Health Rating
A cozy and nutritious Fall soup!


1 onion(s) Sweet onion (chopped)
2 medium Carrots (peeled, chopped)
2 medium stalk(s) Celery (chopped)
2 tsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1 tsp minced Ginger root
1 squash Butternut squash (peeled, cubed)
947 ml Vegetable stock/broth, low sodium
1 cup Whole milk 3.3%
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/4 tsp Nutmeg, ground


1. Sauté onion, carrots, and celery, prepared as directed, in hot oil in a large Dutch oven pot over medium-high heat 10 minutes or until tender.

2. Add garlic and ginger and sauté 1 minute. Add squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender.

3. Process squash mixture in a blender or food processor, in batches, until smooth. Return squash mixture to Dutch oven. Stir in milk and remaining ingredients. Cook over medium heat 5 minutes or until thoroughly heated.


Nutritional Highlights

Butternut squash

is a power-packed veggie, rich in vitamin A, B6, folate, Mg, fiber and riboflavin


are high in beta carotene, fiber and vitamin K


Nutrition Facts

Per Portion

Calories 295
Calories from fat 44
Calories from saturated fat 39
Total Fat 4.9 g
Saturated Fat 4.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 13.1 g
Cholesterol 6.1 mg
Sodium 519 mg
Potassium 1537 mg
Total Carbohydrate 56 g
Dietary Fiber 7.8 g
Sugars 18.6 g
Protein 6.5 g

Dietary servings

Per Portion

Milk 0.2
Vegetables 6.5

Energy sources