Recipe By Maplebird
Published Nov 4th
Prep 25m Cook 45m Additional - Ready In 70m
Servings 4 servings Calories 305.1

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 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.
  2. 2 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.

Nutrition Facts

  • Calories 305.1
  • Carbohydrate 59.7 g
  • Cholesterol 20.9 mg
  • Fat 6.8 g
  • Fiber 9.5 g
  • Protein 6.9 g
  • Saturated Fat 3.8 g
  • Sodium 1151.4 mg
  • Sugar 10.5 g


  1. Very yummy and I will be making this again and again! I always scour the ratings before trying a recipe. I always end up finding some very useful tips that perfect the outcome of a recipe. The following advice from other reviews were very helpful: 1. Use 1 potato, omit the potato all together, or - Read more ...
  2. I had never eaten butternut squash so I did not know what to expect. I thought I had wasted all those ingredients, it was that tasteless. So I added spices red pepper flakes and some steamed broccoli......Still found it lacking. Then I added some sour cream. OMG, that was the secret. Really good. So I - Read more ...
  3. Fantastic. We love it with the addition of a clove of garlic and a pinch of curry powder (which doesn't make it taste like curry, it just brings out the other flavors -- I stole this tip from a 5 star restaurant). The celery adds wonderful flavor; I wouldn't omit that as others suggest. I - Read more ...
  4. This recipe is very, very bland.. however it is salvagable. Here's what you do: 1- use only one potato, if you use two it takes away from the squash. 2- add 1/2 tsp cinnamon and a dash of nutmeg. 3- add 1 T minced garlic. 4- Add 1/4 cup captain morgan's spiced rum. 5- add - Read more ...
  5. Wonderful! I've made this twice now, making a lot of the changes suggested in the other reviews. Both times, I baked the squash first, just putting the whole thing in the oven at 375 for about an hour. The skin just peels itself off! Very easy. I also left out the celery both times. The - Read more ...
  6. Delicious and easy to prepare. Others have mentioned a long prep time. This is simplified by NOT dicing the raw butternut squash. The easiest way to prepare butternut squash is to pierce it with a fork and bake it, whole, at 400F for one hour. Let cool, then halve lengthwise and remove the seeds. The - Read more ...
  7. This soup was one of the best soups I ever made. So simple, low fat and tastes incredible! I wouldn't use the celery again, because it didn't puree properly and was somewhat stringly, but other than that, this recipe is outstanding.
  8. This is a delicious and super EASY soup! I chopped all the vegetables and tosed them into the low fat chicken stock (thus avoided the extras calories by not browning them first!) and when the vegetables were fork tender I pureed the vegetables! Served with a dollop of low fat sour cream and slivers of - Read more ...
  9. Excellent! I recommend blending only half of it and leaving the other half chunky to give it some texture. Definitely perfect for a fall dinner on a cold night!