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Spiced Butternut Squash Soup

 Spiced Butternut Squash Soup
“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
12 ServingsPrep: 50 min. Cook: 25 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • Cool soup slightly. Discard cinnamon. In a blender, process soup in

2 of 2

Spiced Butternut Squash Soup (continued)

Directions (continued)

  • batches until smooth. Return all to the pan and heat through.
  • Sprinkle each serving with parsley. Yield: 12 servings (3 quarts).
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.