Butternut Squash Soup

Butternut Squash Soup

Preparation Time20 mins Cooking Time50 mins Makes 8 servings

Butternut Squash Soup is packed with spices for balanced flavor. This soup recipe has roasted vegetables and spices that invigorate taste in every bowl.

Nutritional Information


210 (1 serving)

Calories from Fat

45 (1 serving)

Total Fat

5g (1 serving)

Saturated Fat

1g (1 serving)


660mg (1 serving)

Total Carbs

39g (1 serving)

Dietary Fiber

6g (1 serving)


18g (1 serving)


3g (1 serving)


10% (1 serving)


10% (1 serving)

Vitamin C

50% (1 serving)

Vitamin A

190% (1 serving)

Ingredients List
  1. 1 medium butternut squash, peeled, seeded and cut into chunks (about 5 cups)
  2. 2 Yukon gold potatoes or all-purpose potatoes, peeled and cut into chunks
  3. 2 large shallots or 1 medium onion, chopped (about 1 cup)
  4. 1 clove garlic, sliced
  5. 2 Tbsp. olive oil
  6. 6 cups water
  7. 2 tubs Knorr® Homestyle Stock - Chicken
  8. 1 tsp. fresh thyme and/or rosemary leaves
  9. 1/2 tsp. ground ginger
  10. 1/2 tsp. fresh ginger
  11. Fig Relish* (optional)



1. Preheat oven to 450°.

2. Toss squash, potatoes, shallots, garlic and olive oil in small roasting pan. Roast, stirring once, 35 minutes or until vegetables are tender and just starting to brown.

3. Bring water, Knorr® Homestyle Stock - Chicken, roasted vegetables, thyme and ginger to a boil over high heat in 5-quart saucepan. Reduce heat to low and simmer, stirring occasionally, 10 minutes.

4. Process soup, in batches, in blender until desired smoothness.

5. Serve in individual bowls and garnish with Fig Relish*.