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Pureed Butternut Squash Soup

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

2 servings

Updated: Aug. 09, 2022
For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn’t the easiest thing to cut into, so I buy mine pre-chopped. —Christen Chalmers, Houston, Texas
Pureed Butternut Squash Soup
Pureed Butternut Squash Soup Recipe photo by Taste of Home
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Ingredients

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrot
  • 1 garlic clove, minced
  • 1-1/2 cups cubed peeled butternut squash
  • 1-1/2 cups chicken stock
  • 1/4 teaspoon dried sage leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch crushed red pepper flakes

Directions

  1. In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer.
  2. Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.

Nutrition Facts

1 cup: 126 calories, 4g fat (2g saturated fat), 5mg cholesterol, 710mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 5g protein.