Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2# butternut squash; 1 t. oil; 2 stalks celery, chopped; 1 small onion, diced; 1 carrot, chopped; 1 t. cumin; 1/4-1/2 t. ground chipotle chili; 1/8 t. ground cloves; 6 c. vegetable stock; 1 t. sea salt; 1/4 t. freshly ground black pepper; 1/2 c. nonfat plain yogurt; 2 T. fresh snipped parsley or chives

Servings: persons

1 1/2# butternut squash
1 t. oil
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
1 t. cumin
1/4-1/2 t. ground chipotle chili
1/8 t. ground cloves
6 c. vegetable stock
1 t. sea salt
1/4 t. freshly ground black pepper
1/2 c. nonfat plain yogurt
2 T. fresh snipped parsley or chives

1
Preheat oven to 350.
2
Cut squash in half and remove seeds. Place the halves on a baking sheet, cut side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool.
3
Heat oil in a large pot over medium heat. Add celery, onion, carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8-10 minutes.
4
Stir in the squash flesh, cumin, chipotle to taste and cloves. Add stock and simmer, covered, until the vegetables are very tender, 20-25 minutes.
5
Puree the soup with and immersion blender until smooth. Season with salt and pepper.
6
Garnish with a drizzle of yogurt and sprinkle with chives (or parsley).

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2# butternut squash, 1 t. oil, 2 stalks celery, chopped, 1 small onion, diced, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup

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