Classic Butternut Squash Soup Recipe | Yummly
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Classic Butternut Squash Soup

WHOLE FOODS MARKET-US(50)
Audra Senkus: "Added a couple of potatoes to thicken it a little…" Read More
9Ingredients
80Minutes
120Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 2 tablespoons extra virgin olive oil
  • 1 carrot (diced)
  • 1 celery stalk (diced)
  • 1 onion (diced)
  • 4 cups butternut squash (cubed, fresh or frozen)
  • 1/2 teaspoon chopped fresh thyme
  • 4 cups low sodium chicken broth
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
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    NutritionView More

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    120Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories120Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium260mg11%
    Potassium530mg15%
    Protein4g8%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber3g12%
    Sugars3g6%
    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.

    Reviews(50)

    Audra Senkus 6 days 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.
    bahareh razi 19 days ago
    easy and delicious 😍 I added a little cheddar dip for topping😋
    This soup was delish 😋 added nutmeg and ground ginger. Will be making again👍🏽
    Melissa McClain 6 months ago
    So great! Added a few Tbs of light cream and a tad bit of chicken bouillon. Perfect!
    Troy H. 9 months ago
    it turns out perfect! one of the best butternut squash soup ive made!
    Susan hello 9 months 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.
    COLIE BUCK a year ago
    It was everything I had hoped for! Simple to make and delicious!
    Claire a year 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 a year 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 a year 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 a year 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.
    Teri a year ago
    Very easy delish soup!
    Makenna a year 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 a year ago
    Easy to follow directions, turned out great! I will keep this recipe and make again!
    dovegal a year 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 a year 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 a year ago
    It makes it so much easier to boil the squash whole in water until it is soft. Then peel and chop
    Adriane Wolfgang a year ago
    Creamy! Perfect for this fall rainy day!
    Loved it super flovory and great for the holidays , I added garlic for a boost of flavour , After all the hard part was peeling off the squash it’s really hard so I would recommend buying it already cut up for you
    Megan Brunn a year ago
    I thought this soup turned out bland and probably won’t make it again. I added extra thyme and salt
    Very easy and tasty!
    YumChef 2 years ago
    very nice ! based on the comments i left out pepper and added extra carrots and celery. also before i blended it i removed some liquid so that it would make it thicker when blended.
    Marcia 2 years ago
    A simple, and delicious recipe! I especially love adding Thai red curry and ginger
    Juarez 2 years ago
    It is peppery and not a very creamy soup - still tasty and warming.
    Vanessa Strickland 2 years ago
    👎🏻 Won't make again
    Donna Ozern 2 years ago
    It was quite good.A little too much pepper.
    Stacia Thelius 2 years ago
    Every one love it...
    A family favorite! Serve with sour cream as an option. Yum!
    J Sara 2 years ago
    It came out great. Subbed the the chicken broth for vegetable.
    Rusty O. 2 years ago
    enjoyed the recipe, quick and easy. added a jalapeno (no seeds) for a little kick.

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