Butternut Squash Soup II

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

  • Prep Time 0 Hours 25 Minutes
  • Cook Time 0 Hours 45 Minutes
  • Total Time 0 Hours 70 Minutes


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste


  • Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  • Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutritional Information

  • Calories: 305.1 calories
  • Carbohydrate Content: 59.7 g
  • Cholesterol Content: 20.9 mg
  • Fat Content: 6.8 g
  • Fiber Content: 9.5 g
  • Protein Content: 6.9 g
  • Saturated Fat Content: 3.8 g
  • Serving Size:
  • Sodium Content: 1151.4 mg
  • Sugar Content: 10.5 g
  • Trans Fat Content:
  • Unsaturated Fat Content: