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9Ingredients
80Minutes
120Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 carrot (diced)
- 1 celery stalk (diced)
- 1 onion (diced)
- 4 cups butternut squash (cubed, fresh or frozen)
- 1/2 tsp. chopped fresh thyme
- 4 cups low sodium chicken broth
- 1/2 tsp. fine sea salt
- 1/2 tsp. ground black pepper
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Directions
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium260mg11% |
Potassium530mg15% |
Protein4g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A230% |
Vitamin C35% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(62)
Troia 6 months ago
It turned out great! But, next time I might cut the oil in half. Also, we are not a fan of onions, so I only used 1 tsp. of dehydrated onions and the soup still had plenty of flavor.
Ryals Morris 7 months ago
Great soup! Easy to prepare to go along with a salad for a quick weeknight dinner.
Michele a year ago
Made this as is! Outstanding! We want to try the different variations noted next time.
GaciaM a year ago
I made it with the Thai twist option and it turned out great! I never liked the sweetness of butternut squash so adding the red curry paste and ginger made it great. Will redo this in a weekly basis for sure!
Sonnenberg a year ago
I’ve never tasted butternut squash soup before, boy have I been missing out! My mouth is watering just smelling it simmer. It’s less than two WW points per serving. This time I added garlic and onion powders and cayenne pepper because I like a kick. So yummy!
Jorden Batten 2 years ago
i do love this soup, but i have to remember to go a little easier on the black pepper and add some onion powder.
pam p. 2 years ago
I mixed everything up and cooked on the stove top til soft. Then used my emulsion blender to make soup. It was easy and excellent!
Audra Senkus 2 years ago
Added a couple of potatoes to thicken it a little and a little extra thyme. Delicious and easy recipe. Made it a few times already.
Linda Rookard McGill 3 years ago
This soup was delish 😋 added nutmeg and ground ginger. Will be making again👍🏽
Melissa McClain 3 years ago
So great! Added a few Tbs of light cream and a tad bit of chicken bouillon. Perfect!
Susan hello 3 years ago
Very good! Made exactly from recipe. Next time may back off all the chicken broth a little as I like my soup a bit thicker.
Claire 3 years ago
I made the red curry version. It was out of this world! Flavorful and not sweet. I have some picky eaters and they all loved it. Will make it again next week.
McCormack 3 years ago
It turned out okay, but the sweetness was overpowering for me. I added lemon juice and it is what the recipe needed to be more savory.
Karen 3 years ago
This soup is so easy to prepare on a chilly weeknight! Used Trader Joe’s cubed butternut squash and Mirepoix diced vegetables so prep time was less than 10 minutes! While soup was simmering I prepared a batch of Red Lobster cheddar biscuits. Family loved this soup seasoned per the recipe, but adding a bit of hot sauce gives it an extra kick if you’re into spicy. Very healthy and low calorie as well.
Weston Radford 3 years ago
Very good, very easy. I thought it was a little silly to do just ONE carrot and stick of celery. One large butternut squash may produce 4-6cups once cubed, soI have been using ~4 carrots and ~3 sticks of celery. Don’t skip the chopped thyme!! That really makes a big difference. Top with goat cheese and toasted pine nuts.
Makenna 3 years ago
I love this soup! I was a big fan of the ultra heavy, creamy butternut squash soup since that’s the only type I had previously had, but this one was perfect! It felt light and didn’t leave me feeling stuffed. It was the perfect blend of flavor and left me feeling guilt free. I cannot wait to make it again.
Karen Pollock 3 years ago
Easy to follow directions, turned out great! I will keep this recipe and make again!
dovegal 4 years ago
soup is fantastic I've made this soup a few times I didn't add anything to it l like it as it is full of flavour
Holly 4 years ago
I read the reviews before I made it, so I decided to add chopped, fresh ginger. I didn’t have red curry paste so I just used 1 tsp. curry powder that my nephew brought me from Thailand. I roasted the squash until the skin peeled off and then cubed it for the recipe. I followed the rest of the main recipe, but substituted 1/2 cup coconut milk and 1/2 heavy cream for 1 of the 4 cups of chicken broth. It made a rich, creamy and flavorful soup. It was a hit! I will definitely be making this again!
Bonnie 4 years ago
It makes it so much easier to boil the squash whole in water until it is soft. Then peel and chop