Spicy Butternut Squash Soup

Written By Judy Doherty, MPS, PCII
Spicy Butternut Squash Soup

Spicy Butternut Squash Soup

Yield 6
Author Judy Doherty
Prep time
10 Min
Cook time
15 Min
Total time
25 Min
You don't have to wait for butternut squash to be in season to make this soup. For our 15-minute soup, use frozen butternut squash from your grocer's freezer.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 2 pounds frozen butternut squash
  • 1 bay leaf
  • 1 pinch nutmeg
  • 1 pinch cayenne pepper
  • Freshly ground pepper, to taste
  • 4 cups low-sodium chicken broth
  • 1 tablespoon thinly sliced green onions

Instructions

  1. Sauté onion and garlic in a large pan until golden, about 1-2 minutes. Add the squash, seasonings, and broth. Bring to a boil and reduce to a simmer. Cook for 10 minutes.
  2. Remove bay leaf and serve with sliced green onion on top.
  3. This soup goes great with a sandwich.

Nutrition Facts

Calories

127.78

Fat

3.52 g

Sat. Fat

0.68 g

Carbs

22.67 g

Fiber

3.57 g

Net carbs

19.11 g

Sugar

4.74 g

Protein

5.07 g

Sodium

54.79 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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