easy butternut squash soup
Butternut Squash Soup - Sopa de Calabaza
Servings: 6
Prep time: 15

This has got to be one of the simplest, creamiest soups ever. It’s perfect for when you’re feeling low. Better yet, it freezes like a dream, so bag and freeze this silky Butternut Squash Soup for your freezer so it can keep you deliciously nourished and comforted through the worst that treatment can throw at you.

Click Here to Watch the Video Tutorial


  1. In a stockpot, heat the olive oil over medium heat. Add the fresh ginger and onion and cook for 10 minutes, stirring occasionally, until the onion is translucent and just beginning to lightly brown.
  2. Add the butternut squash, salt and pepper. Stir well, then cover and let the squash sweat for 5 to 7 minutes. Uncover, and add 4 cups of water or stock, and bring to a boil. Let simmer for at least 30 minutes.
  3. Puree, then return to the stove, stir in the nutmeg and heat through. Continue to simmer or serve immediately with toasted pumpkin seeds.


  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh ginger
  • 1 medium onion, chopped
  • 1½-pounds butternut squash, peeled and cut into 1-inch chunks
  • Salt and pepper, to taste
  • 4 cups of water or stock
  • 1 teaspoon freshly ground nutmeg
  • ¼ cup toasted pumpkin seeds (optional)

Nutritional Information


83 cals


3 g

Saturated Fat

1 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g


16 g


3 g


3 g


2 g


684 mg

*per serving

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Ann's Tips and Tricks

Use vegetable or chicken stock if you want a deeper flavor




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