Recipes // Soups // Savory Butternut Squash Soup

Savory Butternut Squash Soup

Servings: 4

This aromatic, autumnal soup gives you creamy satisfaction, creamlessly. It also provides loads of the antioxidant beta-carotene, which gives the vegetable its brilliant orange hue.


● 1 tablespoon olive oil

● 1 medium onion, chopped

● 2 garlic cloves, minced

● ¼ teaspoon ground allspice

● ¼ teaspoon ground ginger

● 4 cups cubed butternut or other winter squash, fresh or frozen (about 1½ pounds)

● 4 cups low-sodium chicken broth or vegetable broth

● ¾ teaspoon salt

● 1 tablespoon pure maple syrup

● 4 teaspoons plain low-fat yogurt for garnish (optional)

  1. Heat the oil over medium heat in a 6-quart stockpot. Add the onion and cook until soft but not brown, about 6 minutes. Add the garlic, allspice, and ginger, and cook, stirring frequently, for 1 minute more.
  2. Add the squash, broth, and salt, and bring to a boil. Reduce heat to medium-low, and simmer until squash is tender and the broth is slightly reduced, about 15 minutes for fresh squash and 5 minutes for frozen.
  3. Remove from heat and stir in maple syrup. Allow to cool slightly, about 15 minutes, and then puree with an immersion blender or in a regular blender, about 1 cup at a time, until smooth. Ladle into serving bowls and garnish with yogurt if desired.

Calories 170; Fat 5 g; (Sat 1 g, Mono 3.16 g, Poly .75 g); Protein 7 g; Carb 30 g; Fiber 4 g; Chol 0 mg; Sodium 520 mg

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