Creamy Butternut Squash Soup

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.

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

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.

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.

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

0 servings

Serving size

4 servings

Amount per serving
Calories255

% Daily Value *
Total Fat 13g17%

Saturated Fat 5g25%
Cholesterol 15mg5%
Sodium 659mg29%
Total Carbohydrate 36g14%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Creamy Butternut Squash Soup