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Butternut Squash Soup


  • 2 lbs. butternut squash, peeled, seeded and chopped into 1-inch chuncks
  • 2 Tbsp. unsalted butter
  • 1 chopped onion
  • 6 cups reduced sodium chicken stock
  • Ground black pepper to taste


  1. In a large pot, melt butter and cook onion until translucent — about 8 minutes.

  2. Add squash and stock and bring to a simmer and cook until squash is tender — about 20 minutes.

  3. Remove squash and onion with slotted spoon and blend in a blender until smooth puree.

  4. Return to pot and stir.

  5. Season with pepper and serve.

Yield: 8 servings (1 cup per serving)

Nutritional Information Per Serving
  • Calories: 100
  • Fat: 3 g.
  • Cholesterol: 8 g.
  • Sodium: 420 mg
  • Carbs: 17 g.
  • Fiber: 3 g.
  • Protein: 4 g.

Exchanges per serving: 1 Starch; ½ Protein; ½ Fat

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Julie and Dave Tschida Butternut Squash Soup Patient Story
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