Classic Butternut Squash Soup

Contributor
Classic Butternut Squash Soup
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
122
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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
N/A
Saturated Fat
0.9g
4.7%
Protein
5g
9%
Carbs
16g
5%
Vitamin A
583µg
65%
Vitamin B12
0.2µg
2.7%
Vitamin B6
0.2mg
10.2%
Vitamin C
22mg
37%
Vitamin E
2mg
10%
Vitamin K
8µg
9%
Calcium
64mg
6%
Fiber
3g
11%
Folate (food)
34µg
N/A
Folate equivalent (total)
34µg
8%
Iron
1mg
6%
Magnesium
38mg
9%
Monounsaturated
4g
N/A
Niacin (B3)
3mg
17%
Phosphorus
90mg
13%
Polyunsaturated
0.7g
N/A
Potassium
550mg
16%
Sodium
259mg
11%
Thiamin (B1)
0.1mg
7.4%
Zinc
0.4mg
2.5%

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