Butternut Squash Soup Recipe | Yummly

Butternut Squash Soup

LIFE IS BUT A DISH(15)
Chan: "Pretty good! I'm learning to eat more healthy foo…" Read More
6Ingredients
25Minutes
120Calories
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Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 butternut squash (medium, peeled, seeded, and cubed, about 3-4 cups)
  • 1 yellow onion (chopped)
  • 2 cloves garlic (peeled and smashed)
  • 2 teaspoons salt (plus more to taste)
  • 1 1/2 cups unsweetened almond milk (or regular milk)
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    NutritionView More

    120Calories
    Sodium50% DV1190mg
    Fat11% DV7g
    Protein2% DV1g
    Carbs6% DV17g
    Fiber12% DV3g
    Calories120Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium1190mg50%
    Potassium450mg13%
    Protein1g2%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A240%
    Vitamin C45%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(15)

    Chan 6 months ago
    Pretty good! I'm learning to eat more healthy foods and I'm glad I gave it a try with an open mind.
    Barbie Barton 8 months ago
    Yummy and I sprinkled ground cinnamon on top.
    Marhya King 8 months ago
    So easy and so delicious! Think it is perfect as-is. Adding the stock (I used vege stock) while cooking the squash cooks it more evenly.
    Kristin Deegan 9 months ago
    Great! Delicious, and easy to make! I used an immersion blender in my stock pot to liquefy it. Love this recipe!
    Cheryl D. 9 months ago
    Very good Super easy to make Needs a bunch more spices 👍
    tracey robinson 2 years ago
    it was my first time tasting it and it was enjoyable. next time I want to add more seasonings it's a bit plain
    Sherrie W. 2 years ago
    Original recipe was kind of bland. I added more pepper and a little canjun seasoning to my personal serving. Plan on making again with different seasoning.
    Renée Nantais 2 years ago
    Really good! Have made a few times, this time I subbed coconut milk for the almond milk. Also added in some white pepper.
    Savannah Jones 2 years ago
    It wasn’t a hit with my friends and family sadly.
    Mike Konieczny 2 years ago
    I made this and garnished with a slice of pear. Loved it for a quick and simple recipe. Would make it again for the face that I only need a few ingredients.
    Aiswarya Divagaran 3 years ago
    The soup turned out lovely! It was a hit at my family’s Christmas dinner. So simple yet so flavorful! Yummly doesn’t mention vegetable/chicken stock in the ingredients but it is mentioned in the directions to help the squash cook a little faster. I used it and I really feel like it helped boost the flavor! Will definitely be making this again :)
    Mia 3 years ago
    Was great, although I ended up adding a few tablespoons more almond milk because the consistency was too pasty and thick. I added cinnamon, nutmeg, and allspice, and it tasted amazing.
    Natalie L. 3 years ago
    Delicious and nutritious!! Loved it!
    Karen P. 4 years ago
    Delicious! Very creamy. I used fat free milk and added some cinnamon, nutmeg and a half teaspoon of vanilla.
    Raven D. 4 years ago
    Great for lite meal. Simple to make and one of my favorites. Plan on making it more often. Although I added chicken stock.

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