Cold-Weather Favorite: Butternut Squash Soup

When winter comes around, there’s no soup I crave more than butternut squash. The flavor is just so warm and comforting, and I love the sweetness.

This soup tastes creamy and decadent, even though there is no cream in this recipe. It’s extremely nutritious, so you can feel great about eating a second bowl.

Serve alongside some crusty bread and your favorite salad, and you’ll have a wonderfully tasty meal for any chilly night.

Butternut Squash Soup

Serves 6


1 carrot, diced

1 onion, diced

4 cups cubed butternut squash, fresh or frozen

1/2 tsp. chopped fresh thyme

4 cups low-sodium chicken broth

1/2 tsp. fine sea salt

1/2 tsp. ground black pepper

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 tsp. brown sugar


1. Heat oil in a large soup pot. Add carrot and onion. Cook until vegetables have begun to soften, about 3 to 4 minutes.

Photo by Christina Stanley-Salerno

2. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, about 30 minutes.

Photo by Christina Stanley-Salerno

3. Allow soup to cool before placing into a blender or food processor along with brown sugar, nutmeg, and cinnamon. Blend/process until smooth. Heat before serving.

Photo by Christina Stanley-Salerno

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