Butternut Squash Soup Recipe
Butternut Squash Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Dinner
Cuisine: American
Servings: 5
Calories: 177 kcal
Author: The Gunny Sack
  • 1 medium butternut squash
  • 2 tbsp butter
  • 1 tsp minced garlic
  • 1/2 cup chopped onion
  • 2 cups chicken broth
  • 1 cup apple juice
  • 2 cups butternut squash puree
  • 1/2 cup pumpkin puree
  • 1/8 tsp ground nutmeg
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • Optional garnish: sour cream or roasted seeds
  1. Cut the butternut squash in half and scoop out the seeds. Place both halves, cut side down in a microwave-safe dish and add a quarter inch of water to the dish. Cover with plastic wrap and cook in the microwave for 10-15 minutes or until it can be easily pierced with a fork. Scoop out the squash and set aside.
  2. Fry onions and garlic in butter in a large pot. Stir in chicken broth, apple juice, butternut squash puree and pumpkin puree. Bring to a boil over medium heat, stirring occasionally. Turn the heat to low and simmer for 10 minutes, stirring often. Stir in nutmeg, pepper, and salt.
  3. Carefully pour the soup into a blender or food processor and blend until smooth. This step can be done in batches, if necessary.
  4. Garnish with sour cream and roasted seeds.
Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 177 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 455mg20%
Potassium 924mg26%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 11g12%
Protein 3g6%
Vitamin A 25853IU517%
Vitamin C 53mg64%
Calcium 119mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.