Butternut Squash Soup

Creamy, hearty and nourishing, butternut squash soup is one of my favorite soups. In this version, Parmesan cheese adds texture and flavor, while a touch of cream adds silkiness and enhances the soup’s delicate flavor.


Yield: 4 servings


  • 3 cups reduced-sodium chicken broth (better yet, use homemade stock)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon dried thyme
  • 4 cups (20 oz) butternut squash, cut into small cubes
  • ¼ cup grated Parmesan cheese
  • ¼ cup heavy cream


  1. In a medium saucepan, whisk together the chicken broth, kosher salt, black pepper, garlic powder, onion powder and thyme.
  2. Add the butternut squash. Bring to a boil over high heat, then lower heat to medium, cover, and cook until butternut squash is very tender, 15-20 minutes.
  3. Puree in batches in blender or food processor, or with an immersion blender.
  4. Return the soup to the pot. Turn heat back on to medium. Stir in the heavy cream and Parmesan and cook just until heated through, about 2 more minutes.

Nutrition Per Serving

Calories: 142; Fat: 7g; Carbohydrates: 16g; Sugar: 0g; Sodium: 437mg;Fiber: 4g; Protein: 5g

You May Like:  Winter Lentil Vegetable Soup