Sassy's Butternut Squash Soup

Total Time
Prep 5 mins
Cook 25 mins

This recipe is a big hit with everyone - young and old alike! It's actually a Kraft recipe that we have adjusted to our liking! It's great for a cold winter's supper with some nice sourdough bread, or great as an appetizer for a gourmet meal.Very low fat, and no one will ever even know! Enjoy.......

Ingredients Nutrition

  • 1 large onion
  • 1 carrot
  • 1 stalk celery
  • 2 (10 ounce) cans chicken stock (low sodium if preferred)
  • 30 ounces water
  • 4 cups peeled butternut squash
  • 12 cup Minute Rice
  • salt and pepper
  • 1 -2 teaspoon nutmeg
  • 1 12 cups milk (skim or 2%)


  1. Combine onion,carrot and celery in a large pot with 2 cans of chicken stock and add 3 cans full of water (30 oz in total).
  2. Bring to a boil and cook about 8 minutes, or until veggies are tender.
  3. Add butternut squash, minute rice, salt and pepper.
  4. Cook over medium heat 10-15 minutes or until squash is tender.
  5. Add the milk and nutmeg.
  6. Puree soup in batchs using a blender or food processor.
  7. Return to pot and gently heat on low until warm.
  8. Very yummy and very low fat!
  9. (Even the kids will love it!).


Most Helpful

I love squash soup and this one is quick and easy and super tastee. I have never made it before but I will definitely use this one from now on, yum!

trixiesampson August 29, 2009

Not knowing much about butternut squash soup, I don't really know how to rate this. It has a very good flavor, and I think it would be great as an appetizer for Thanksgiving dinner. My husband grew butternut squash in the garden this year, so I had some pureed squash in the freezer. I did not have any minute rice so I left it out. I think it would be great with the rice in it.

k_ksgranny November 03, 2008

We are not usually squash eaters, but loved this soup. I froze the leftovers and it was good when reheated later.

MBMommy October 07, 2007

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