Butternut Squash Soup

Butternut Squash Soup

Nutritional Information

Carbohydrates:28 grams
Cholesterol:13 milligrams
Fat:3 grams
Fiber:3 grams
Protein:6 grams
Saturated Fat:1 grams
Sodium:155 milligrams

Butternut Squash Soup

Butternut squash soup is rich in beta-carotene, fiber, and a great way to warm up on cold winter days.

Prep Time:15 Minutes
Cook Time:25 Minutes


  • 2 tsp. olive oil
  • 1 large sweet onion, chopped
  • 2 pkgs (10 ounces of ea) frozen puréed butternut squash, thawed
  • 1 can (10 ¾ ounces) condensed reduced-sodium chicken broth, undiluted
  • ¼ tsp pepper
  • ¼ tsp ground nutmeg
  • ½ cup fat-free half-and-half


  1. Heat oil in large saucepan over medium-high heat.
  2. Add onion; cook 5 minutes, stirring occasionally.
  3. Add squash, broth, nutmeg and onion; bring to a boil over high heat. Reduce heat; cover and simmer 15 minutes or until vegetables are very tender.
  4. Purée soup in saucepan with hand-held blender or in batches in food processor or blender. Return soup to saucepan.
  5. Stir in half-and-half and pepper to taste; heat through. Add additional half-and-half, if necessary, to thin soup to desired consistency.