Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.3
  • Total Fat: 6.8 g
  • Cholesterol: 17.0 mg
  • Sodium: 958.2 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Number of Servings: 8


    Caramelized Onions (takes approx. 30-40 minutes)
    • 1 medium onion, peeled & sliced
    • 3 tbsp canola or vegetable oil or butter/oil mix
    • pinch of salt
    • pinch of black pepper (optional)

    Squash & Additional Ingredients
    • extra virgin olive oil to coat stockpot (around 1 tsp)
    •2 garlic cloves, chopped
    • Caramelized Onions
    • 5-6 fresh sage leaves
    • Butternut squash (about 3 lbs), seeded, peeled, cut into 1" cubes
    • 8 cups Cambelles low sodium chicken broth
    • ½ cup half and half cream
    • salt & pepper to taste


Make Caramelized Onions
1. Place a skillet or saucepan on the stove and add 3 tbsp of oil or butter/oil mix (butter tends to burn more easily, so be sure the pan doesn't get too hot) and heat to a medium-high temperature. When the fat begins to ripple, the oil is hot enough
2. Add the onions to the hot oil and stir until onions are coated with oil
3. Add a pinch of salt (and, if you like, a pinch of ground black pepper and a pinch of sugar)
4. Cook, stirring often, until onions take on a caramel color, about 30-40 minutes
Prepare the Soup
1. Coat the bottom of a large pot with extra virgin olive oil. Heat on medium flame. When oil is warm, add garlic, Caramelized Onions and 5-6 fresh sage leaves and pan-roast for 1-2 minutes, until sage is golden-brown
2. Add the squash and toss until golden brown
3. Add 8 cups of chicken broth or enough to cover the squash. Bring to a simmer and cook until squash is fork-tender, about 25 minutes
4. Remove from heat and carefully place in a blender or use a hand-held immersion blender, and purée to desired texture. Add salt and pepper to taste
5. Soup is ready to serve (without dairy), but for creamier texture, return blended soup to the pot and stir in cream. Heat just to warm the cream. Check seasonings and ladle into bowls

Serving Size: 8 servings

TAGS:  Poultry |

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