Butternut Squash Soup

Butternut Squash Soup

Prep Time

20 minutes

Cook Time

25 minutes


Butternut Squash Soup

Butternut squash soup will warm you up on a cool autumn day or anytime you’re craving a creamy soup.

Recipe courtesy of KRAFT.

Nutritional Information: Calories 210, Total fat 5 g, Saturated fat 1.5 g, Cholesterol 0 mg, Sodium 870 mg, Carbohydrate 39 g, Dietary fiber 4 g, Sugars 5 g, Protein 5 g, Vitamin A 130 %DV, Vitamin C 50 %DV, Calcium 10 %DV, Iron 15 %DV, Diabetes Food Choices: 2 Carbohydrates + 1 Fats

Serving Size = 1 cup (250 mL) + 7 crackers (20 g)

Nutrition Bonus: This creamy soup is not only an excellent source vitamin A, but also provides a moderate amount of dietary fiber!

Kraft Kitchens Tips:

Apple Butternut Squash Soup: Prepare as directed, adding 2 chopped peeled apples to the oil in saucepan along with the squash, onions and garlic.


  • 1 tablespoon olive oil
  • 2 medium butternut squash (2 pounds/900 grams each), peeled, seeded and cut into chunks
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 cans (10 fluid ounces/284 milliliters each) chicken broth
  • 1/2 cup light sour cream, divided
  • PREMIUM PLUS Crackers


  • 1 HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 minutes or until crisp-tender, stirring occasionally. Stir in allspice; cook 1 minute.
  • 2 ADD chicken broth. Bring to boil; cover. Reduce heat to low; simmer 15 minutes or until squash is tender. Add, in batches, to food processor; cover. Process until smooth. Return to saucepan. Cook until heated through, stirring occasionally.
  • 3 LADLE soup into eight bowls. Add 1 tablespoon sour cream to each bowl; stir gently to swirl. Serve with the crackers.


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