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Butternut Squash Soup

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Butternut Squash Soup

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Course: Soup
Cuisine: American
Keyword: Butternut Squash Soup
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 8
Calories: 200kcal


  • 1 tablespoon olive oil
  • 8 cup, cubes butternut squash
  • 1 1/2 cup, chopped onion
  • 1/4 cup unpacked brown sugar
  • 1 tsp nutmeg
  • 3 clove garlic
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger, ground
  • 1/4 tsp cloves, ground
  • 1/8 tbsp cayenne or red pepper
  • 3 cup chicken broth
  • 3/4 pint half and half
  • 1 cup dehydrated apples


  • Microwave squash until fork tender; about 5-7 minutes.
  • Add oil to a stockpot, heat on medium.
  • Add butternut squash, then onion and garlic; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add sugar; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • If soup seems too thick, add a little more broth.
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is soup-like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
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Calories: 200kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Sodium: 392mg | Fiber: 4g | Sugar: 17g

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