Classic Butternut Squash Soup

Classic Butternut Squash Soup
Contributor
Whole Foods Market

This traditional squash soup is a serious crowd pleaser. Put a spin on it by trying one of the flavorful variations suggested.

6
Servings
182
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 4 Cups cubed butternut squash, fresh or frozen
  • 1/2 Teaspoon chopped fresh thyme
  • 4 Cups low-sodium chicken broth
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper

Directions

Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
5mg
2%
Carbohydrate, by difference
26g
20%
Protein
5g
11%
Vitamin A, RAE
224µg
32%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
30mg
3%
Fiber, total dietary
1g
4%
Folate, total
22µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
20mg
3%
Selenium, Se
1µg
2%
Sodium, Na
512mg
34%
Water
232g
9%

Butternut Squash Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Butternut Squash Soup Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.