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

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4.5 5 12
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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

Ingredients

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

Nutritional Facts

1 cup: 131 calories, 2g fat (1g saturated fat), 3mg cholesterol, 521mg sodium, 28g carbohydrate (9g sugars, 7g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. Preheat oven to 400°. Halve squash; discard seeds. Place squash in a 15x10x1-in. pan coated with cooking spray, cut side down. Bake until tender, 40-50 minutes. Cool slightly; scoop out pulp.
  2. In a 6-qt. stockpot, heat butter and oil over medium heat; saute onions until tender, about 5 minutes. Add brown sugar, ginger, garlic and cinnamon sticks; cook and stir 2 minutes. Stir in salt, squash, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  3. Discard cinnamon. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. If desired, thin with additional water or broth; heat through. Serve with parsley.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 12 servings (3 quarts).
Originally published as Spiced Butternut Squash Soup in Healthy Cooking December/January 2009, p25


Reviews for Spiced Butternut Squash Soup

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
lapodo User ID: 4472715 173070
Reviewed Jan. 12, 2012

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

MY REVIEW
danielleylee User ID: 4484886 157918
Reviewed Nov. 21, 2011

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

MY REVIEW
scopdycke User ID: 5737491 114051
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."

MY REVIEW
slug9000 User ID: 3827284 93516
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."

MY REVIEW
emmy_g56 User ID: 1063849 162843
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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