Spiced Butternut Squash Soup Recipe

Name: Spiced Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium butternut squash (about 3 pounds each); 1 tablespoon butter; 1 tablespoon olive oil; 2 large onions, sliced; 2 tablespoons brown sugar; 1 tablespoon minced fresh gingerroot; 2 garlic cloves, minced; 2 cinnamon sticks (3 inches); 1-1/4 teaspoons salt; 3 cans (14-1/2 ounces each) reduced-sodium chicken broth; 1-3/4 cups water; Minced fresh parsley

Servings: persons

2 medium butternut squash (about 3 pounds each)
1 tablespoon butter
1 tablespoon olive oil
2 large onions, sliced
2 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 cinnamon sticks (3 inches)
1-1/4 teaspoons salt
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
Minced fresh parsley

1
Preheat oven to 400u00b0. Halve squash; discard seeds. Place squash in a 15x10x1-in. pan coated with cooking spray, cut side down. Bake until tender, 40-50 minutes. Cool slightly; scoop out pulp.
2
In a 6-qt. stockpot, heat butter and oil over medium heat; saute onions until tender, about 5 minutes. Add brown sugar, ginger, garlic and cinnamon sticks; cook and stir 2 minutes. Stir in salt, squash, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
3
Discard cinnamon. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. If desired, thin with additional water or broth; heat through. Serve with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 medium butternut squash (about 3 pounds each), 1 tablespoon butter, 1 tablespoon olive oil, 2 large onions, sliced, and more.

Yes, Spiced 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.

That's it — enjoy your meal!

Spiced Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions