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Butternut Squash Soup

Butternut Squash Soup
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Serves 4| Hands-On Time: | Total Time:



  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.
February, 2006

Nutritional Information

  • Per Serving
  • Calories 222
  • Fat 3g
  • Sat Fat 1g
  • Cholesterol 6mg
  • Sodium 565mg
  • Protein 9g
  • Carbohydrate 44g
  • Fiber 10g
  • Calcium 2.2g
  • Sugar 10g
What does this mean? See Nutrition 101 .

Quick Tip

White saucepan
The puree can be refrigerated for up to 2 days. Reheat in a saucepan, covered, for 10 minutes, then top with the rosemary mixture.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.