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Spiced Butternut Squash Soup Recipe
Spiced Butternut Squash Soup Recipe photo by Taste of Home

Spiced Butternut Squash Soup Recipe

Read Reviews (6)
4.42 6
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“I like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!” Julie Hession - Las Vegas, Nevada
TOTAL TIME: Prep: 50 min. Cook: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Cook: 25 min.
MAKES: 12 servings


  • 2 medium butternut squash (about 3 pounds each)
  • 2 large onions, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cinnamon sticks (3 inches)
  • 2 tablespoons brown sugar
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2-1/4 cups water
  • 1-1/4 teaspoons salt
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 cup equals 133 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 596 mg sodium, 28 g carbohydrate, 7 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
  2. In a Dutch oven over medium heat, cook and stir onions in oil and butter for 2 minutes. Add the cinnamon, brown sugar, ginger and garlic; cook 2 minutes longer or until onions are tender. Stir in the broth, water, salt and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  3. Cool soup slightly. Discard cinnamon. In a blender, process soup in batches until smooth. Return all to the pan and heat through. Sprinkle each serving with parsley. Yield: 12 servings (3 quarts).
Originally published as Spiced Butternut Squash Soup in Healthy Cooking December/January 2009, p25

Nutritional Facts

1 cup equals 133 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 596 mg sodium, 28 g carbohydrate, 7 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Spiced Butternut Squash Soup(6)

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Reviewed Jan. 12, 2012

We loved the flavor of this soup. Will use either less broth or more squash for thicker consistency.

Reviewed Nov. 21, 2011

I love this soup recipe. Very good nice mild sweet and heat flavors. Will make again, cuts in half nicely.

Reviewed Oct. 29, 2011

This is wonderful soup, I did add two small baked sweet potatoes along with one large squash, which I baked together.

Reviewed Mar. 14, 2011

I would normally have given this soup three stars, but I gave it four because it's tasty for such a healthy soup. I think as far as taste and effort are concerned, you're better off making a butternut squash bisque, which will be superior in flavor (but with more calories). Transferring the soup to a blender is kind of a pain, and you should make sure you have plenty of time to undertake this recipe. However - all of that being said, this is a pretty flavorful soup for being so healthy, so I am therefore recommending it. Watch the liquid - I wish my soup had been a bit thicker. See how the first batch comes out of the blender and then modify you water content from there.

Reviewed Sep. 28, 2010

This soup is delicious! I added coconut as a topping, which gave it a bit more texter and a little sweetness, which was very good, but it was also great all by itself. I will definitely make this soup again!

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