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–+ servings
Butternut Squash Soup in a white mug with a wood spoon.
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Butternut Squash Soup Recipe

Delicious, creamy, filling soup that will warm your tummy again and again this fall and winter.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 218kcal

Equipment

  • 1 medium to large soup pot

Ingredients

  • 2 tbsp. extra virgin olive oil (or any oil you prefer to use)
  • 4 cups cubed butternut squash (half a large butternut, peeled and cubed)
  • 1 cup diced white onion (or yellow)
  • 1 cup chopped leeks (dark green parts removed and discarded)
  • 1 cup chopped carrots (peeled first)
  • 1 cup diced parsnips (peeled first)
  • 1 cup sliced celery
  • 4 cups chicken broth (or vegetable broth)
  • 2 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. regular paprika
  • salt and pepper (to taste)

Instructions

  • Prep all your veggies as indicated.
    Cut Butternut Squash Soup vegetables on a plate.
  • Warm the oil in a medium to large pot.
    Oil warming in a pot.
  • Add the onions and sauté them until translucent and slightly golden brown.
    Onions added to a pot of warm oil to sauté.
  • Add the rest of the vegetables and stir for about 5 minutes.
    Butternut Squash Soup vegetables added to a pot with oil and onions.
  • Add the spices, and stir for another 3-5 minutes, or at least until the spices become aromatic.
    Spices added to Butternut Squash Soup vegetables in a pot.
  • Add the broth, bring the pot to a boil, and reduce to a simmer. Stir as needed during cooking.
    Broth added to vegetable in a pot.
  • When the vegetables are soft, use an immersion blender to blend the soup directly in the pot until smooth. If you don't have an immersion blender, cool the soup enough to put it into a blender or food processor and blend until smooth.
    Using a stick blender to blend soup in a pot.
  • If you wish to garnish this, feel free to do so with a light sprinkle of fresh, chopped, parsley.
    The finished, blended, Butternut Squash Soup in a pot.
  • Serve and enjoy.
    Side view of a white mug filled with Butternut Squash Soup.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 218kcal | Carbohydrates: 36g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 931mg | Potassium: 965mg | Fiber: 7g | Sugar: 10g | Vitamin A: 20970IU | Vitamin C: 43mg | Calcium: 139mg | Iron: 3mg