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Home > Butternut squash soup

Butternut squash soup

Recipe Information

Servings 8
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Butternut Squash
Category Fruit; Vegetables
Meal Brunch; Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine American
Cook Method Saut�ing; Stove Top
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; Low Carb; Gluten Free; Vegetarian; Vegan


  • 1 medium onion, chopped

  • 1 butternut squash, peeled and cubed

  • 6 cups chicken stock or vegetable stock 

  • Salt to taste

  • Ground black pepper to taste

  • A pinch of nutmeg 



  • Saut� the onions in a pot over medium-high heat until they become translucent.

  • Add the cubed squash and stock to the onions.

  • Bring the mixture to a boil and turn the heat down to a simmer.

  • Continue simmering until the squash is soft. Test the squash with a fork.

  • Puree small batches of the mixture with a blender until it is smooth. Place back into the pot when all of the mixture is pureed.

  • Add the nutmeg, salt, and pepper to desired taste. Serve immediately.


Nutrition (per serving)

  • Calories: 111 cal

  • Total fat: 2g

  • Saturated fat: <1g

  • Monounsaturated fat: 1g

  • Cholesterol: 5mg

  • Sodium: 799mg

  • Potassium: 501mg

  • Carbohydrate: 18g

  • Fiber: <1g

  • Protein: 6g