Butternut Squash Soup

This creamy soup showcases autumn’s bounty and is an absolutely delicious, supremely healthy treat.
Serves 6.

SODIUM CONTENT: 38.5 mg per serving


2 T. vegetable oil
4 c. diced butternut squash (1 medium squash, peeled, seeded and diced)
2 c. diced sweet potato (1 med/lg sweet potato, peeled and diced)
1 1/2 c. diced onion (1 lg onion)
1 c. diced carrot (2 med carrots)
3/4 c. diced celery (2 sm/med stalks)
6 c. water
6 t. very-low-sodium or sodium-free chicken bouillon granules
1 t. dried marjoram
1/2 t. dried thyme
1/4 t. freshly ground black pepper


Heat oil in a stockpot over medium-high. Add diced vegetables and cook, stirring, 10 minutes. Add remaining ingredients and stir to combine. Raise heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally. Remove from heat and puree using an immersion blender, conventional blender or food processor. Serve immediately.

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