Butternut Squash Soup

A savory soup to delight your taste buds.


2 12 ounce bags butternut squash diced - or 1 medium butternut squash
1 tablespoon olive oil
1 onion diced
6 cups vegetable broth low sodium
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon black pepper


Saute onion in olive oil until translucent in a large pot.
Add squash, broth and all seasonings to the pot and bring to a boil.

Turn down the temperature for the soup to simmer for about 15 minutes or until squash is tender.

Use an immersion blender to puree the soup or transfer the soup to a blender and blend until smooth.

Nutritional data

Yield: 4 Servings

Serving Size: 2 cups

Calories 140 | Fat 3.5 | Sodium 360mg | Total Carbs 27g | Dietary Fiber 5g | Protein 2


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