Print Options

Back to Spiced Butternut Squash Soup >

Include these items:

Select reviews >

Taste of Home Logo

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.


  • 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


  • 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.