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Creamy Butternut Squash Soup

Yields15 Servings

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.

Creamy Butternut Squash Soup Recipe

 4 cubed peeled butternut squash
 1 tbsp olive oil
 2 tbsp minced fresh sage
 0.25 tsp salt
SOUP
 1 tbsp olive oil
 2 tbsp butter, divided
 1 medium onion, chopped
 1 garlic clove, minced
 0.75 tsp salt
 0.25 tsp crushed red pepper flakes
 0.13 tsp pepper
 4 water
 1 medium sweet potato, chopped
 1 medium carrot, chopped
1

Preheat 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.

2

Meanwhile, 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.

3

Add 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.

Nutrition Facts

Serving Size 4 servings

Servings 15


Amount Per Serving
Calories 255
% Daily Value *
Total Fat 13g20%

Saturated Fat 5g25%
Cholesterol 15mg5%
Sodium 659mg28%
Total Carbohydrate 36g12%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.