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Butternut squash soup

  • Author: Mila Clarke Buckley
  • Total Time: 55 minutes
  • Yield: 1 pot of soup 1x


Tasty and flavorful butternut squash soup. It’ll keep you warm! 


Units Scale


  • 14 ounce can Cream of mushroom soup
  • 32 ounces Low sodium Chicken Broth
  • 6.5 cups butternut squash, cubed
  • Salt and pepper to taste
  • 3 cloves Fresh Minced Garlic
  • 1 teaspoon Avocado oil
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Tumeric


  • Creme Fraiche
  • Pancetta
  • Rosemary


  1. start with raw, cubed butternut squash. You can skin and cube one yourself, or you can get them in the fresh, or frozen foods section. You’ll need around 6 and a half cups for this recipe. 
  2. In a blender, I blend butternut squash, chicken broth, garlic, and spices until it’s incorporated. 
  3. Then, I put my soup into an enamel cast-iron pan, on medium-high heat and let it simmer. After about 30 minutes I add condensed cream of mushroom soup. 
  4. Cook for 15 more minutes, and serve with toppings and crusty bread. 


  • Make this vegetarian by omitting the pancetta and using veggie broth in place of chicken broth.
  • You can also roast your butternut squash if you’d like first. It brings out more of the sweetness and has a great smokey flavor. I choose to start with raw ones, mostly for ease. Roast at 425 for 20 minutes.
  • Butternut squash does have a gritty quality. I personally like the added texture to my soup, but some people don’t. You can always strain the soup at the end if you’d like. 
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop


  • Serving Size: 1 cup
  • Calories: 105
  • Sugar: 2.8g
  • Sodium: 568.5mg
  • Fat: 3.2g
  • Carbohydrates: 17.8g
  • Fiber: 2.7g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: butternut squash soup, soup

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