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Health Information Library Recipes Creamy butternut squash soup

Creamy butternut squash soup

Nutrition Facts

Serving Size 1 cup
Calories 129

Amount Per Serving
Monounsaturated fat 0 g
Saturated fat 1 g
Total fat 1 g
Sodium 342 mg
Cholesterol 4 mg
Dietary fiber 4 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Roasting the squash for this soup gives the best flavor, but you can boil squash if you're in a hurry.

Ingredients

(Serves 6)
  • 1 teaspoon olive oil
  • 2 cups chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 cups roasted butternut squash
  • 2 cups water
  • 1 cup low-sodium vegetable broth
  • 3 tablespoons brown sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 1/4 cup half-and-half

Directions

Heat the olive oil over medium-high heat in a large soup pot Add the onion, carrots and celery and saute until tender, about 5 to 10 minutes. Add squash, water, broth, brown sugar, salt, cinnamon and nutmeg. Let soup simmer for about 15 minutes. Remove from heat. Place soup in a blender, small amounts at a time. Place a towel over the lid of the blender to avoid the lid popping up. Add blended soup back to soup pot and bring to a boil. In a small bowl, combine the cornstarch and water to make a slurry. Add 1 tablespoon of cornstarch slurry at a time to the boiling soup mixture and whisk until the soup reaches desired thickness. Add half-and-half, stir and serve.

Last Updated: April 19th, 2016