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5 from 1 vote
The best butternut squash soup involves slicing a butternut squash in half lengthwise.
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Cranberry Butternut Squash Soup
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
 

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.

Course: Soup
Cuisine: American
Keyword: butternut squash, soup, cranberry
Servings: 4 people
Calories: 254 kcal
Ingredients
  • 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 to taste
  • Crushed white pepper to taste
  • Greek plain yogurt (optional, for topping)
  • Fresh basil leaves (optional, for topping)
Instructions
  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.