Health Starts Here® Butternut Squash Soup
4

Serves 4 to 6

Make this simple soup on a weeknight or double up the batch and freeze servings for later. It's easy to throw together and highlights both the subtle sweetness of butternut squash and its velvety texture when pureed.

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    Ingredients: 
    • 1 1/2 cup water, divided
    • 1 small yellow onion, chopped (about 1 cup)
    • 1 large carrot, chopped (about 1 cup)
    • 1 stalk celery, chopped (about 1/2 cup)
    • 1 medium butternut squash, peeled and cut into 1/2-inch chunks (about 5 cups)
    • 1/2 teaspoon chopped fresh thyme
    • 4 cups low-sodium vegetable broth
    • 1/4 teaspoon freshly ground black pepper
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    Method: 

    Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion, carrot and celery. Cook until vegetables have begun to soften and onion turns translucent, 6 to 7 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in broth, remaining 1 cup water and pepper.

    Bring to a boil, reduce heat and simmer until squash is fork-tender, about 40 minutes. Use an immersion blender to carefully puree soup. Or, let the soup cool slightly and carefully puree in batches in a traditional blender.

    Nutritional Info: 
    Per Serving:100 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 25g carbohydrate (5g dietary fiber, 7g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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