Quick Butternut Squash Soup

Nutrition Facts

Calories: 68.9

Protein: 1.9g

Total Fat: 1g

Fiber: 2.5g

Carbs: 14.9g

Butternut squash is a winter squash and will be plentiful from October through January. Uncut, it can be stored for up to 3 months in a cool, dry place.

This is a great soup for a cold winter night. Serve with whole wheat bread and tossed salad for a great meal.

Butternut squash is very low in calories– only 45 per cup.

Winter squash is an excellent source of fiber and vitamin A.


1 teaspoon olive oil

1 garlic clove, minced

½ cup onion, chopped

1 teaspoon ground dry sage

½ teaspoon salt

? teaspoon ground black pepper

3 cups fat-free chicken broth

1 ½ lb. butternut squash; peeled, seeded, cubed

Parmesan cheese, optional


Add oil, garlic, and onion to a large pot over medium heat and sauté for 3-4 minutes.  Add sage, salt, pepper, broth, and squash; bring to a boil.  Cover, reduce heat, and simmer for 20 minutes or until tender.  Use a blender to puree, leaving some chunks or puree half of the soup in a blender and return to pot.  Garnish with parmesan cheese and fresh sage if desired. Serves 6

Recipe adapted from food.com

What are your thoughts?

Your email address will not be published. Required fields are marked *

No comments yet. Be the first!