Butternut Squash Soup

50  Ratings
  • 45 min prep
  • 45 min total
  • Makes 8 servings, 1 cup (250mL) soup and 7 crackers (20 g) each.


Butternut Squash Soup Recipe

Ingredients

  • 1 Tbsp. olive oil
  • 2 butternut squash (2 lb./900 g each), peeled, seeded and cut into chunks
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp. ground allspice
  • 2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
  • 1/2 cup light sour cream, divided
  •  Premium Plus Crackers

Instructions

  • Heat  oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook 1 min.
  • Add  chicken broth. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Add, in batches, to food processor; process until smooth. Return to saucepan; cook until heated through, stirring occasionally.
  • Ladle  soup into 8 bowls. Add 1 Tbsp. sour cream to each; swirl gently with spoon. Serve with crackers.

Recipe Tips

NoteFor a thinner soup, add more chicken broth or some water until of desired consistency.

Chilled Butternut Squash SoupPrepared as directed; cool. Refrigerate in airtight container until ready to serve. Serve chilled with crackers as directed.

Apple Butternut Squash SoupPrepare as directed, adding 2 chopped peeled apples to the oil in saucepan along with the squash, onions and garlic.

82925

Nutrition Information

Makes 8 servings, 1 cup (250mL) soup and 7 crackers (20 g) each.

Nutrition per serving:

  • Calories 200 
  • Total fat 5 g
  • Saturated fat 1 g
  • Cholesterol 5 mg
  • Sodium 630 mg
  • Carbohydrate 38 g
  • Dietary fibre 4 g
  • Sugars 5 g
  • Protein 6 g
  • Vitamin A 210 %DV
  • Vitamin C 50 %DV
  • Calcium 10 %DV
  • Iron 15 %DV