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


  • 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 inch)
  • 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.


  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

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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."

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."

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."

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."

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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