Butternut Squash Soup

Last updated: Feb 15, 2012

By Joy Pierce Mathews for Summit Medical Group

Reviewed by Susan Canonico, RD

Try this tasty soup as an hors d'oeuvre or main dish!


  • 1/2 pound chestnuts
  • 1 2-pound butternut squash (you also can purchase already diced squash)
  • 1 onion
  • 1 carrot
  • 1 stalk of celery
  • 2 tablespoons of butter
  • 5 cups of low-sodium chicken broth
  • 1/4 teaspoon of ginger (optional)
  • 1 ½ cups of fat-free half and half


  1. Peel chestnuts.
  2. Peel and seed squash and cut it into 1/2-inch cubes.
  3. Chop onion, carrot, and celery and add it to melted butter in a saucepan.
  4. Cook to wilt, but not brown the vegetables.
  5. Add 4 cups of broth.
  6. Add salt to taste.
  7. Bring the mixture to a boil, cover it, and reduce the heat.
  8. Cook for 30 minutes or until the squash/chestnuts are tender.
  9. Stir in ginger.
  10. Puree the mixture in a blender/emulsion blender.
  11. Add the last cup of broth and stir.
  12. Add cream.
  13. Blend everything together.
Nutritional information
Nutrition Facts
Serving Size 1 cup
Amount Per Serving
Calories 125
% Daily Value *
Total Fat 3g
Cholesterol 8g 2%
Sodium 174g 7%
Total Carbohydrate 20.5g 6%
Dietary Fiber 2.7g 10%
Sugars 6.5g
Protein 3g
Vitamin A 269
Vitamin C 42
Calcium 6
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.