Butternut Squash Soup


  • 2 bags, frozen Butternut Squash
  • 1 medium Onion, chopped
  • 1 tblspn freshly grated Ginger
  • Olive Oil
  • 3 cups low-sodium Vegetable Broth
  • Baked Sweet Potato
  • Salt & Pepper, to taste
  • Nutmeg, to taste
  • Cumin, to taste
  • Garlic powder to taste
  • 1-2 cups water, as needed
  • Chopped Scallions, for garnish


  1. Boil squash according to package directions.  Drain and set aside.
  2. Sauté onion and ginger in a large pot until tender and fragrant, over low heat.
  3. Add the broth and simmer for 10 minutes, covered.
  4. Add the squash, sweet potato and spices to the pot.
  5. Remove from heat and transfer to blender or use an immersion blender.  Puree until smooth.  Add enough water to achieve desired consistency.
  6. Return the soup to the pan and re-heat.
  7. Garnish with scallions.
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