Butternut Squash Soup

Servings: 8

Ingredients:

1 large butternut squash, peeled, seeded and chopped into 2 inch chunks (about 7 cups)
2 Tablespoons butter
1 large onion, chopped into small pieces
Salt and pepper to taste
4 cups low-sodium broth
1 to 2 cups water
½ tsp dried thyme 
1 bay leaf
Pinch cayenne pepper

 

Directions:

  1. Place squash in a bowl, cover, and microwave until a knife glides easily through the flesh, 14 to 18 minutes, stirring halfway through.
  2. Carefully transfer squash to a colander set in a bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.
  3. Melt butter in a stock pot or large saucepan over medium-high heat. Add squash, onion, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and browning forms in bottom of pot, 10 to 13 minutes.
  4. Add 2 cups broth and scrape the bottom of the pot to loosen and dissolve brown bits. Add the remaining 2 cups broth, reserved squash liquid, 1 cup water, dried thyme, bay leaf, and cayenne. Increase heat to high and bring to a simmer. Reduce heat to medium and simmer until the onions are fully tender, about 8 to 10 minutes.
  5. Remove and discard the bay leaf. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to the pot and bring to a simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste. 

Notes & Tips:

 This recipe would probably work well with any creamy winter squash (acorn, hubbard, pumpkin) ; Soup can be made up to 2 days in advance.

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Recipe Category

One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Butternut Squash Soup

Servings: 8

Ingredients:

1 large butternut squash, peeled, seeded and chopped into 2 inch chunks (about 7 cups)
2 Tablespoons butter
1 large onion, chopped into small pieces
Salt and pepper to taste
4 cups low-sodium broth
1 to 2 cups water
½ tsp dried thyme 
1 bay leaf
Pinch cayenne pepper

 

Directions:

  1. Place squash in a bowl, cover, and microwave until a knife glides easily through the flesh, 14 to 18 minutes, stirring halfway through.
  2. Carefully transfer squash to a colander set in a bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.
  3. Melt butter in a stock pot or large saucepan over medium-high heat. Add squash, onion, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and browning forms in bottom of pot, 10 to 13 minutes.
  4. Add 2 cups broth and scrape the bottom of the pot to loosen and dissolve brown bits. Add the remaining 2 cups broth, reserved squash liquid, 1 cup water, dried thyme, bay leaf, and cayenne. Increase heat to high and bring to a simmer. Reduce heat to medium and simmer until the onions are fully tender, about 8 to 10 minutes.
  5. Remove and discard the bay leaf. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to the pot and bring to a simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste. 

Notes & Tips:

 This recipe would probably work well with any creamy winter squash (acorn, hubbard, pumpkin) ; Soup can be made up to 2 days in advance.

Nutrition Facts

8 serving per container

Serving size 1 cup

Amount Per Serving
Calories 100
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 330mg 14%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Total Sugars 4g
Includes 0g Added Sugars 0%
Protein 2g
Vitamin D 0mcg 0%
Calcium 77mg 6%
Iron 1mg 6%
Potassium 541mg 10%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.