Fall Butternut Squash Soup

Fall Butternut Squash Soup

This might be the easiest, most delicious butternut squash soup ever! It’ll undoubtedly become a fall favorite for you and yours

Butternut Squash Soup


1 large (at least 2.75 lbs)
Generous sprinkle of
1/2 tsp
1/4 tsp ground white
1/8 tsp
1/8 tsp
1/2 cup full or low-fat
  1. Cut skin off squash, then cut squash into small cubes.
  2. Add oil to saucepan, then squash, salt, and pepper, and cook about 7 minutes.
  3. Add onion and garlic, and cook about 15 minutes until all veggies are tender.
  4. Add the rest of the ingredients to saucepan, cook until hot.
  5. Add all ingredients to blender, blend until smooth.
  6. Serve.

Nutrition Information

Calories 282
Carbs 26 g
Protein 3 g
Fat 20 g
Saturated fat 7 g
Sodium 733 mg
Potassium 856 mg
Fiber 4 g
Sugar 5 g
Calcium 108 mg