Made with butternut squash, potatoes, celery, carrots, garlic, and onion, this Butternut squash soup recipe is a vegetable powerhouse. The low calories and nutrient density helps you fit this meal into any weight loss plan.

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Nutrition facts for butternut squash soup

The calories and macros for this butternut squash soup is 133 calories, 24 g carbs, 3 g fat, and 4 grams of protein.

butternut squash soup recipe low calorie

Toppings ideas for Butternut Squash Soup:

croutons
pumpkin seeds
Red pepper flakes
Turkey bacon
Light sour cream
Green onions
Chives
Sage
Caramelized onions
Creme Fraiche
Chili peppers
cooked ground pork
Salt
Cinnamon
Nutmeg

This is a light soup, ideal if you are looking healthy and packed with nutrients that warms your soul. This also works great as an appetizer or a side dish that goes along with a sandwich or salad.

Light and Healthy Butternut Squash Soup Recipe

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Course: Soup

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat

Keyword: Butternut Squash Soup

Prep Time: 10

Cook Time: 10

Servings: cups

Calories: 133cal

Author: Amy Roskelley

Ingredients

1 tablespoon olive oil
1 medium carrot
2 stalks celery diced
1 medium onion diced
3 cloves garlic
4 cups butternut squash, peeled and cubed
1 medium potato, peeled and diced
4 cups chicken broth
1 tablespoon brown sugar
1.5 teaspoon salt
3/4 teaspoon dried sage
1/4 teaspoon cayenne pepper

Instructions

Chop carrots, celery, onion, and garlic.
Heat olive oil In a large pot. Cook carrots, onions, celery and garlic until golden brown. Just a couple of minutes.
Add butternut squash, potato and chicken broth. Sprinkle with brown sugar.
Cook until butternut squash and potato are soft, about 15 minutes. Add salt, sage and cayenne pepper.
Portion into a blender and blend until smooth. Return to the pot and heat though one more time.
Serve with sour cream and croutons.