Butternut Squash Soup

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 222 calories
    • Fat 3 g
    • Sat Fat 1 g
    • Cholesterol 6 mg
    • Sodium 565 mg
    • Protein 9 g
    • Carbohydrate 44 g
    • Sugar 10 g
    • Fiber 10 g
    • Calcium 2.2 g


  1. Check 4 leeks (white and light green parts), chopped
  2. Check 1 3-pound butternut squash, peeled and cut into 1-inch pieces
  3. Check 1 bay leaf
  4. Check 5cups low-sodium vegetable or chicken broth
  5. Check kosher salt and black pepper
  6. Check 2teaspoons olive oil
  7. Check 1tablespoon fresh rosemary, roughly chopped
  8. Check 1/4cup shelled raw pumpkin seeds, roughly chopped (optional)
  9. Check 1 baguette, sliced (optional)


  1. Place the leeks, squash, bay leaf, broth, ¾ teaspoon salt, and ¼ teaspoon pepper in a large saucepan or Dutch oven and bring to a boil.
  2. Reduce heat and simmer, stirring occasionally, until the squash is tender, 10 to 12 minutes.
  3. Remove and discard the bay leaf. Working in batches, puree the soup in a blender until smooth (or use a handheld immersion blender).
  4. Meanwhile, heat the oil in a skillet over medium heat. Add the rosemary and seeds, if desired, and heat, stirring occasionally, until fragrant, 2 to 3 minutes.
  5. Divide the soup among bowls and top with the rosemary mixture. Serve with the bread, if desired.