Betty Crocker Butternut Squash Soup

Delight in the cozy, comforting flavors of fall with Betty Crocker's Butternut Squash Soup, a creamy and velvety dish that’s as nourishing as it is delicious. This easy-to-make recipe combines roasted butternut squash, sautéed onions, and garlic with the rich depth of chicken or vegetable stock, delivering a bowl full of warmth and flavor. A subtle hint of nutmeg adds a touch of spice, while optional heavy cream or coconut milk brings an indulgently smooth texture. With just 15 minutes of prep and a total cook time of 35 minutes, this soup is perfect for busy weeknights or festive holiday gatherings. Garnish with fresh parsley or chives for a final flourish, and pair it with crusty bread for a satisfying meal. Whether you're looking for a hearty appetizer or a simple vegetarian option, this butternut squash soup is sure to become a seasonal favorite!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pounds butternut squash
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken stock (or vegetable stock for vegetarian)
• 0.5 cups heavy cream or coconut milk (optional)
• 0.25 teaspoons nutmeg, ground
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley or chives (optional, for garnish)

Directions

Step 1

Peel, seed, and cut the butternut squash into 1-inch cubes.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until translucent.

Step 3

Add the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the butternut squash cubes to the pot and stir to combine with the onion and garlic.

Step 5

Pour in the chicken or vegetable stock, ensuring the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the butternut squash is tender when pierced with a fork.

Step 6

Remove the pot from the heat and use an immersion blender to carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

Step 7

Stir in the heavy cream or coconut milk if desired, and season the soup with nutmeg, salt, and black pepper. Adjust seasoning to taste.

Step 8

Reheat over low heat if necessary, but do not boil.

Step 9

Ladle the soup into bowls, garnish with fresh parsley or chives, and serve warm.

Nutrition Facts

Serving size	(1194.9g)

Amount per serving	% Daily Value*
Calories	517.1

Total Fat 44.9g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat g
Cholesterol 134.1mg	0%
Sodium 5843.9mg	0%
Total Carbohydrate 18.1g	0%
Dietary Fiber 2.0g	0%
Total Sugars 10.0g
Protein 9.6g	0%

Vitamin D 0IU	0%
Calcium 145.2mg	0%
Iron 0.6mg	0%
Potassium 402.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.5%

Protein: 7.5%

Carbs: 14.1%