O, the excitement of my new kitchen continues…I’ve been busy whipping up hearty harvest recipes this week and last night I created a savory butternut squash soup with an extra kick of fresh cranberries from the local market.

This tasty winter squash is quite similar to a pumpkin, yet it has more of a nutty, sweet bite.  Not only is butternut squash deliciously hearty, it’s a nutritional powerhouse full of vitamin A (beta-carotene), vitamin C, potassium, thiamine, vitamin B6, calcium, niacin and three hefty grams of fiber per cup.

My butternut squash soup is quick and easy to whip up; simply seed and cube the squash, add it to the spices, cranberries, flax seeds and harvest root veggies; simmer, then transfer into your handy-dandy blender and puree until smooth.  As in this recipe, I often choose incorporate ground flax seeds, which add an additional nutty flavor and are a great thickener for my soups and stews.

Cranberry Butternut Squash Soup
Serves: 4
The best butternut squash soup involves slicing a butternut squash in half lengthwise.

This tasty winter squash soup has a nutty, sweet bite.  Not only is butternut squash deliciously hearty, it’s a nutritional powerhouse full of vitamin A (beta-carotene), vitamin C, potassium, thiamine, vitamin B6, calcium, niacin and three hefty grams of fiber per cup.

Author: Amie
Recipe type: Entree


  • 1 butternut squash
  • 1 medium onion, chopped
  • ½ cup cranberries
  • 2 large carrots, shredded
  • 2 large parsnips, shredded
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 Tbsp. rosemary, finely crushed
  • ½ tsp. cinnamon
  • ½ tsp. curry powder
  • ¼ tsp. cumin
  • 2 Tbsp. ground flax seeds
  • Sea salt and crushed white pepper, to taste
  • Toppings: Greek plain yogurt and fresh basil leaves


  1. Seed and cube the butternut squash.
  2. In a large pot, combine chicken broth along with cranberries and root veggies: onion, carrots, parsnips and garlic. Add cinnamon, curry powder, cumin, ground flax seeds and sea salt and crushed white pepper; cook over medium heat for 30-40 minutes or until squash is tender.

  3. Lower heat to a simmer; cook for an additional 15-20 minutes.
  4. Transfer soup mixture to a blender; puree until smooth.
  5. Serve warm with a dollop of Greek yogurt and freshly chopped basil leaves. Enjoy.

Nutrition Facts
Cranberry Butternut Squash Soup
Amount Per Serving
Calories 254 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 985mg43%
Potassium 1239mg35%
Carbohydrates 54g18%
Fiber 15g63%
Sugar 13g14%
Protein 5g10%
Vitamin A 25758IU515%
Vitamin C 63mg76%
Calcium 262mg26%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.


Here are a few news clips in the Nutrition/Health field that I’ve come across within the last week and thought I’d share with all of you:

Food Cos. Dropping Smart Choices Labeling

Tighter Belts Mean Thicker Waists


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  1. hey amie! i am super excited for this weekend. i have been SO busy lately with moving and getting ready for cali that i have not had time to read blogs, but i am just now checking yours out and i look forward to meeting you friday!! xo

  2. I made this today after having tried a cranberry butternut bisque at a local restaurant. I left out the flax seeds, & added 1/4 tsp. nutmeg. After I had pureed the soup, I determined that it was too spicy to match the bisque, and added roughly 1/2c ~ 3/4c. of heavy cream, which made it absolutely perfect! Can’t wait to make this again for the holidays!

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