Health Starts Here® Butternut Squash Soup

Serves 4 to 6
Time 1 hr 20 min

Make this simple soup on a weeknight or double up the batch and freeze servings for later. It's easy to throw together and highlights both the subtle sweetness of butternut squash and its velvety texture when pureed.

Special Diets:

Dairy FreeDairy Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian

Ingredients

    1 smallyellow onion, chopped (about 1 cup)
    1 largecarrot, chopped (about 1 cup)
    1stalk celery, chopped (about 1/2 cup)
    1 mediumbutternut squash, peeled and cut into 1/2-inch chunks (about 5 cups)
    1/2 teaspoonchopped fresh thyme
    4 cupslow-sodium vegetable broth
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion, carrot and celery.


Cook until vegetables have begun to soften and onion turns translucent, 6 to 7 minutes. Add butternut squash and thyme. Stir to combine with vegetables.


Stir in broth, 1 cup water and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 40 minutes.


Use an immersion blender to carefully puree soup. Or, let the soup cool slightly and carefully puree in batches in a traditional blender.

Nutritional Info

Serving Size

Calories

100

Total Fat

0g

Saturated Fat

0g

Cholesterol

0mg

Sodium

150mg

Total Carbohydrate

25g

Dietary Fiber

5g

Total Sugars

7g

Protein

2g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.