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

Spiced Butternut Squash Soup Recipe

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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.

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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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