Butternut Squash Soup

Butternut Squash Soup is a savory and sweet soup ideal for the Fall and Winter months and is welcomed as a starter at many a Thanksgiving Dinner.  This healthy recipe is so easy you may be tempted to make it all of the time.

Here is some nutritional information about Butternut Squash found on Medical News Today. “According to the USDA National Nutrient Database, one cup of cooked cubed butternut squash (approximately 205 grams) contains 82 calories, 0 grams of fat, 22 grams of carbohydrate (including 4 grams of sugar and 6.6 grams of dietary fiber) as well as 1.8 grams of protein.  One cup of butternut squash provides a whopping 437% percent of your vitamin A needs for the day, as well as 52% of vitamin C and 10% or more of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, magnesium and manganese. Butternut squash is an excellent source of potassium, bringing in 582 milligrams per 1 cup (cubed) – more than a banana!”



48 oz. Butternut Squash – peeled, cleaned and cut up into about 2″pieces. (I buy already prepped)

1-2 TBSP olive oil

1 medium yellow onion (peeled and rough chopped)

2-3 cloves of garlic (peeled and rough chopped)

32 fl oz. chicken stock (or vegetable stock if preferred)

1 tsp. ground cinnamon

1 tsp. kosher salt

1 tsp. fresh ground black pepper

Dutch oven or large pot

Handheld immersion blender or countertop blender


Add olive oil to pot and over medium/low heat saute onion and garlic until translucent (about 8 minutes) being careful not to burn.


Once translucent add cut up butternut squash and mix with onions/garlic.


Add the chicken stock, turn heat to high and quickly bring to a boil.


Once boiling, lower heat and simmer for one hour with pot partially covered.  After one hour, test squash with a fork.  Should be very tender. Turn off heat.


If using countertop blender, add cooked squash in batches and blend until completely smooth.  Return to pot.  If using immersion blender, place blade down in pot and blend squash until completely smooth.


Add cinnamon, salt and pepper and stir to incorporate.  Taste.  If needed add more to desired taste.  Additionally, if you prefer a thinner soup, add more stock or water until desired consistency being careful not to add too much liquid.


Serve and enjoy!!  Have a HAPPY and HEALTHY THANKSGIVING!!

Thanks for stopping by…Cynthia