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Herbed Golden Squash Soup

 Herbed Golden Squash Soup
I served this unusual soup last Thanksgiving and received rave reviews - even people who don't usually like squash enjoyed its hearty flavor. To dress it up, I sometimes add a dollop of yogurt on top.
6-8 ServingsPrep/Total Time: 30 min.


  • 3 cups coarsely chopped onion
  • 2 tablespoons canola oil
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1-1/2 cups water
  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • 2 cups mashed cooked butternut squash, divided
  • 1-1/2 cups tomato juice, divided
  • 1 cup apple juice, divided
  • 1 cup orange juice, divided
  • Salt and pepper to taste


  • In a large saucepan, saute onion in oil with nutmeg, cinnamon, thyme
  • and bay leaves until onion is tender. Stir in the water, celery and
  • carrot; cover and simmer until carrot is tender. Discard bay leaves.
  • In a blender, place half of the squash and half of the tomato, apple
  • and orange juices; add half of the vegetable mixture. Puree; return
  • to pan. Repeat with the remaining squash, juices and vegetable
  • mixture; return to pan. Add salt and pepper. Heat through. Yield:
  • 6-8 servings (2 quarts).

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Herbed Golden Squash Soup (continued)

Nutritional Facts: 1 serving (1 cup) equals 118 calories, 4 g fat (trace saturated fat), 0 cholesterol, 180 mg sodium, 21 g carbohydrate, 3 g fiber, 2 g protein.