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Butternut Squash Soup

This Butternut Squash Soup is perfect for cool weather days!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: Butternut Squash Soup
Servings: 8 People
Calories: 215kcal


  • blender or emersion blender


  • 1/4 cup oil
  • 2 medium onions peeled and diced
  • 1 butternut squash peeled and diced
  • 7 cups water
  • 1 cube chicken bouillon
  • 1 tsp. garlic powder
  • 1/2 tsp. cumin
  • salt/pepper to taste
  • 2 oz pepitas {optional}
  • 4 oz parmesan cheese shredded


  • In a large pot heat the oil, add onion and saute for 5 minutes on medium heat.
  • Add diced butternut squash and saute for another 5 minutes.
  • Add water and bouillon cube. Cook on medium heat for about 30 minutes until butternut squash is very soft.
  • Cool off the soup a little and blend everything in a blender or use an emersion blender. Pour back to the large pot.
  • Add garlic powder and cumin. Season with salt and pepper.
  • Cook on low heat for 5 - 10 minutes.
  • Serve hot with pepitas and parmesan cheese.


Serving: 8g | Calories: 215kcal | Carbohydrates: 15g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 364mg | Potassium: 453mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10075IU | Vitamin C: 21.9mg | Calcium: 232mg | Iron: 1.7mg