Harvest Butternut Squash Soup

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READY IN: 1hr 30mins
Recipe by Barb Witherspoon

Easy, low-fat, low-carb delicious comfort food. Modified version of a recipe from the Knoxville News-Sentinel.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise and scoop out seeds and pulp.
  3. Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
  4. Bake for 1 hour or until tender.
  5. Set aside to cool.
  6. When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
  7. Add chicken broth and simmer for 10 minutes.
  8. Scoop out squash flesh from the skin, and add to onion/broth mixture.
  9. Puree in batches in food processor or blender till smooth.
  10. Return soup to saucepan; cook over medium heat until hot.
  11. Add milk, salt and pepper to taste.

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