Butternut Squash Soup

Butternut Squash Soup

Yield: 12 Servings


  • 2 tbl Oil Blend Vegetable 90/EVO 10
  • 4 oz Yellow Onion, Trimmed
  • 4 oz Fresh Celery, Trimmed
  • 4 oz Fresh Carrot, Trimmed
  • 1/2 oz Fresh Ginger Root, Peeled, Minced
  • 1 qt, 2 cup Water
  • 3 lb Fresh Butternut Squash, Peeled, Minced
  • ½ tsp Kosher Salt
  • ½ tsp Spice Ground Black Pepper
  • ¼ tsp Spice Ground Nutmeg
  • ¼ tsp Herb Fresh Thyme Leaves, Minced
  • ¼ tsp Spice Ground Cinnamon


In stockpot over medium-high heat, heat oil. Add onion, celery, carrot and ginger root. Saute until onion is translucent, 3-5 minutes. Stir in base.

Add remaining ingredients. Bring to boil. Reduce heat. Simmer until squash is tender, 20-25 minutes. Puree.

Cover. Keep hot for service.

Nutritional Information  
Calories 69.56 cal
Calories from Fat 21.56 cal
Total Fat 2.40g
Saturated Fat 0.29g
Trans Fat 0.02g
Polyunsaturated Fat 1.04g
Monounsaturated Fat 1.01g
Cholesterol 0 mg
Sodium 65.60 mg
Carbohydrates 12.42g
Fiber 0.61g
Total Sugars 0.93g
Protein 1.53g