Creamy Butternut Squash Soup Recipe

Creamy Butternut Squash Soup

December 2, 2020

Savory, warm, and delicious try a Butternut Squash Soup recipe that provides creamy texture through blended vegetables instead of heavy creams. With just 20 minutes of prep, this recipe is sure to be a winter favorite. Make it a meal with our low-carb Spinach Cheesy Puffs.

  • Yields: 4 servings
Creamy Butternut Squash Soup Recipe


1Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally.

2Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper.

3Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

Source: Taste of Home

Diabetic Exchanges: 3 fat, 2 starch


4 cups cubed peeled butternut squash

1 tbsp olive oil

2 tbsp minced fresh sage

1/4 tsp salt


1 tbsp olive oil

2 tbsp butter, divided

1 medium onion, chopped

1 garlic clove, minced

3/4 tsp salt

1/4 tsp crushed red pepper flakes

1/8 tsp pepper

4 cups water

1 medium sweet potato, chopped

1 medium carrot, chopped


Nutrition Facts

Serving Size1.5 cups
Total Fat13g
Saturated Fat5g
Total Carbohydrates36g

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