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Creamy butternut squash soup

5
Soups|Vegetarian
6 peopleServes
6

The brown sugar in the recipe helps pull out the sweet undertones of the butternut squash. If you prefer a savory flavor, swap out the cinnamon, nutmeg and clove, and add chopped fresh sage or thyme near the end of the cooking.

  • Butternut squash, 4 cup(s), cubes, measured after roasting
  • Extra virgin olive oil, 1 tsp(s)
  • Onion, 2 cup(s), chopped
  • Carrots, 1 cup(s), chopped
  • Celery, 1 cup(s), chopped
  • Low sodium vegetable broth, 1 cup(s)
  • Brown sugar, 3 tbsp(s), unpacked
  • Ground nutmeg, ¼ tsp(s)
  • Cinnamon, ground, ½ tsp(s)
  • Kosher salt, ¾ tsp(s)
  • Cornstarch, ¼ cup(s)
  • Half and half, ¼ cup(s)

Method

Preheat oven to 400°F. Cut butternut squash in half, remove the seeds and lay skin-side up in a baking pan. Add 4 cups water to the pan. Roast 30-45 minutes until fork easily pierces squash.

Heat a large soup pot to medium-high heat. Add the oil, followed by the chopped vegetables. Sauté 5-10 minutes until soft and tender. (You may need to reduce the heat.)

Add vegetable broth, 2 cups water, brown sugar, nutmeg, cinnamon and salt. Let soup simmer about 15 minutes. Add the roasted squash. Remove from heat and let cool slightly. Transfer small amounts at a time to a blender. Purée the entire batch of soup. (Place a towel on top of the blender to make sure the steam doesn’t pop the lid.)

Return mixture to the soup pot and bring to a boil. Mix together the cornstarch and 1/4 cup water and slowly add (about 1 tablespoon at a time) to the boiling soup, whisking until thickened. When desired consistency is achieved, add the half-and-half and serve.

Nutrition facts per serve
Makes 6 serves

Food Groups

V
Vegetables
1.3
F
Fruits
0
C
Carbohydrates
0.9
PD
Protein/Dairy
0
Ft
Fats
0.5
S
Sweets
0.2

Nutrition Facts

Calories135
Total Fat2.1 g
- Saturated Fat0.9 g
Cholesterol3.5 mg
Sodium319 mg
Total Carbohydrate29.1 g
- Dietary Fiber4 g
- Total Sugars10.7 g
-- Added Sugars0 g
Protein2.2 g
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