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Butternut Squash Soup with Pecans

Total Time

Prep: 15 min. Cook: 25 min.


4 cups

“When I received some fresh organic vegetables from a friend, I created this hearty and satisfying soup,” writes Delores Cavanah of Aurora Colorado.


  • 1 small onion, finely chopped
  • 2 tablespoons chopped celery
  • 1-1/2 teaspoons olive oil
  • 2 teaspoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cinnamon
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1-1/2 cups chicken broth
  • 1 cup cooked cubed butternut squash
  • 1 carton (16 ounces) ready-to-serve creamy butternut squash soup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup heavy whipping cream


  1. In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer.
  2. In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through.
  3. Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through.

Nutrition Facts

1 cup: 309 calories, 14g fat (4g saturated fat), 22mg cholesterol, 702mg sodium, 43g carbohydrate (11g sugars, 5g fiber), 5g protein.

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