Butternut Squash Soup
Before using, please refer to our Recipe Disclaimer.
Contributed by Natalie Stoner, RD, LDN, and Paige Vondran, BS
Serves: 5 bowls
150 kcal per bowl
- 4 cups raw butternut squash, cubed
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- 4 cups chicken broth (legal or homemade)
- 2 Tbsp. butter
- Small bunch of thyme sprigs
- Dry seasonings: salt and pepper
- Melt butter in a large pot over medium heat.
- Add chopped celery, carrot, and onion.
- Season with salt and pepper.
- Stir to coat in the butter.
- Cook for 10 minutes until fragrant.
- Deglaze the pot with chicken broth.
- Add butternut squash cubes and thyme sprigs.
- Bring the ingredients to a boil, then reduce to a simmer.
- Cover with a lid and simmer for 45-60 minutes.
- Transfer the mixture to a high quality large blender.
- Secure blender lid and puree until smooth.
- Once blended, return soup back to the pot.
- If the mixture is too thin, boil the soup for 5-10 minutes until thickened.
- Season once again with salt and pepper to taste.
- Serve warm.
Tips and Tricks
- This soup can be stored in a sealed storage container for 5-7 days in the refrigerator or up to 2 months in the freezer.
- Chicken broth can be substituted with stock or other flavors.
- To make a different flavor soup, substitute the butternut squash with vegetable of choice.
- For extra calories, 1 Tablespoon of butter can be added to each bowl prior to serving.