Butternut Squash Soup

Butternut Squash Soup

Nutrition & Movement

Enjoy this healthy soup! Butternut squash has a sweet, nutty taste similar to that of a pumpkin and is loaded with vitamins A and C, plus plenty of fiber.

Prep Time: 15 Min
Cook Time: 55 Min
Resting Time: 30 Min
Ready In: 1 Hr 40 Min

Servings: 2-4


  • 1 butternut squash
  • Olive oil
  • Cinnamon
  • 2-3 cloves garlic, diced
  • Small piece of ginger, diced
  • 1 (32-ounce) can/box chicken stock


  1. Preheat the oven to 400 degrees. Cut the stem off the squash and cut the squash in half lengthwise. Scoop out the seeds and place the halves face up on a cookie sheet. Drizzle a little olive oil over both halves and sprinkle with cinnamon.
  2. Bake the squash in the oven until you can easily stick a knife through the squash (about 45 minutes). Remove the squash and let it cool. When cooled, spoon out the squash flesh (no skin) and put it in a bowl.
  3. In a large soup pot, sauté the garlic and ginger for 3-5 minutes. Add the squash and sauté for about 3 minutes. Add 1/2 to 3/4 container of chicken stock and bring to a boil. Boil for 5 minutes. Turn off stove and let it sit for 10-15 minutes or until slightly cool. Transfer to a blender and blend until smooth consistency. Place soup back in the pot and warm before serving.

This recipe is courtesy of Brown & Medina Nutrition in New York.


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