PointsPlus Butternut Squash Soup Recipe

PointsPlus Butternut Squash Soup Recipe
Staff Writer


Here’s a quick and easy way to make the most of healthy, sweet butternut squash. Serve alongside some warm, crusty bread for a light meal.


  • 4 vegetable broth
  • 12 butternut squash, peeled and cut into 1- to 1 ½-inch cubes
  • 1/2 large Vidalia onion, cut into 2-inch cubes
  • 1/2 small apple, peeled and cut into 2-inch cubes
  • 1/4 table salt
  • 1/8 black pepper
  • 1/8 nutmeg


In a large stockpot, combine the broth, squash, onion, and apple. Cover the pot with a lid and bring to a boil over high heat. Remove the lid and reduce heat to low. Gently simmer until the squash is very tender, about 10 minutes.

Purée the soup in the pot using an immersion blender, or purée in a regular blender in batches (be careful not to splatter hot liquid). Season with salt, pepper, and nutmeg. Serve.

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.