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Butternut Squash Soup

Category: Soups & Stews
Servings: 4
Prep + Cooking Time: 45 Minutes

Ingredients: (Conversion Chart)

  • 1 tablespoon canola oil
  • 2 large leeks, trimmed and chopped
  • 3 cups reduced-sodium vegetable broth
  • 1½ pounds butternut squash, peeled and cubed
  • 2 medium carrots, grated
  • salt
  • freshly ground black pepper


  1. Coat a large stockpot with cooking spray. Add oil and heat over medium-high heat. Add leeks and sauté until soft and translucent, about 7 minutes.
  2. Add broth, squash, and carrots, and bring to a boil. Reduce to a simmer, and cook until vegetables are tender, 20 to 25 minutes.
  3. In a food blender, purée soup. Transfer to bowls, and season with salt and pepper to taste.

Nutrition Info:

212 calories (6g protein, 38g carbohydrate, 4g fat, 460mg sodium) per serving

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