I have tried many butternut squash soup recipes; among them: roasted butternut squash soup, butternut squash soup with apples, sweet butternut squash soup, savory butternut squash soup, and butternut squash soup with Indian flavor. I enjoyed them all, by my favorite version is also the easiest!
Parsley and thyme are the only herbs in this soup; they bring a mild savoriness to the natural sweetness in the carrots and squash.
The recipe comes from an elderly couple I met a few years ago when I took a 12-week healthy cooking class with my mother-in-law and sister-in-laws. At the end of the course, each participant was asked to bring a dish to share at the closing potluck that used the new guidelines we had learned. This soup garnered rave reviews from all the attendees and the elderly gentleman and his wife passed out printed copies of their award-winning recipe, informing us that we were free to share it with whoever might enjoy it.
So, I’m sharing it with you. 🙂
Trim Healthy Mama hadn’t been published yet, but this soup happens to be a wonderful THM E. It makes 8-10 servings, so the fat from the butter is well within the 1 tsp/5 gram limit per E serving. To increase the amount of protein in the soup, I like to pour a scoop of collagen powder into my bowl first before ladling on the soup and stirring it together. If collagen powder is not in your budget, adding cooked and cubed chicken breast is another great way to increase the protein content.
Butternut Squash Soup | THM: E
Parsley and thyme are the only herbs in this soup; they bring a mild savoriness to the natural sweetness in the carrots and squash. A THM E.
- 1 Tbsp butter
- 1 large onion, chopped
- 4 cups of water
- 4 cups chicken broth
- 1 medium butternut squash, peeled, seeded, and cubed (4-5 cups)
- 3 carrots, peeled and sliced
- 1/4 cup dried parsley flakes
- 1 tsp thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Melt butter in a heavy pot. Add onion and cook until clear. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for at least an hour until vegetable is soft.
- Carefully add small amounts to blender and puree the entire batch. Return to pot and reheat if necessary over low heat.
To increase the amount of protein in the soup, I like to pour a scoop of collagen powder into my bowl first before ladling on the soup and stirring it together. If collagen powder is not in your budget, cooked and cubed chicken breast is another great way to increase the protein content.
Enjoy with a slice of sprouted bread!
24 thoughts on “Butternut Squash Soup | THM: E”
This soup is incredible! My husband, who is not a soup lover, loves it too. We enjoyed it with a few slices of on plan bread. So good!
Can you substitute Acorn squash? Or do you have an acorn squash soup recipe?
I don’t have an acorn squash recipe yet, but you could sub it here. 🙂
I tried it and it was very good. I cooked the squash first in my instant pot then simmered the veggies in the broth and water to soften them. Then pureed all in the blender and put back onto the liquid to thicken. The taste is nice and mild.
Have you tried keeping this soup warm in the crockpot? I was thinking of making this Sunday and doing all the steps before we leave for church, then putting the soup in the crockpot to keep it warm. I know some soup textures aren’t great in the crockpot.
Yes, I have done that with this soup, and it works very well! <3
Hi! I’m new to THM…how much would you consider a serving? One cup…two? Thanks for your help!
I’m wondering if this could be done in the instant pot? Do you have any tips for doing that? I’ve never made this kind of soup and would like to give it a try.
I did it last night: I sautéed the onion, then put the rest of the ingredients in and pressure cooked for 10 minutes (on the soup setting). Then did a quick release of the pressure, and puréed it in batches in the blender. If I had my stick blender I would have tried that. (T save washing another pot )
1. This tasted too onion-y to me. Could I have not cooked the onion down enough? I used a yellow onion.
2. Do you have the caloric breakdown per serving?
I love all your butternut squash recipes! This foccacia looks amazing!
made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!
I have a similar recipe but see several different ingredients. Looks and sounds delicious.
Is that really a 1/4 CUP of parsley flakes?
I left a notice on another recipe about how when I click to print recipe the banner about privacy pops up and covers the amount of the ingredients. I dont know if you answered that because I cant remember which recipe I notified you about it. And if you replied I did not get an email telling me you did. Not sure how this stuff works with regard to notification of a response. I will make a note that this comment is for the brownies. Can you change where that banner sits on your page? It comes up on the left, right over the ingredients amount. I know I said that already, just felt like I needed to say it again I guess. Thank you