Best Butternut Squash Soup Ever

Gluten Free
Health score
8%
Best Butternut Squash Soup Ever
25 min.
4
175kcal

Suggestions

Looking for a creamy, delicious, and gluten-free soup that's sure to impress? Look no further than this incredible Best Butternut Squash Soup Ever! This velvety soup is the perfect addition to any dinner party, as a starter, snack, or even a light meal. Ready in just 25 minutes, it's a breeze to whip up and serves four generous portions. Each bowl is packed with flavor, thanks to a unique blend of spices, including ground cumin and allspice, and is seasoned to perfection with fresh thyme, garlic, and a hint of chicken bouillon.

This mouthwatering soup boasts a caloric breakdown that's well-balanced, with 16.22% protein, 36.26% fat, and 47.52% carbohydrates. It's the ideal choice for those watching their waistline or looking to maintain a healthy diet. The star of the show, butternut squash, provides a rich, earthy flavor and a satisfying creaminess, all while keeping the calories in check at only 175 kcal per serving.

To make this delectable dish, you'll need a few essential pieces of equipment, such as a large pot, a blender (or an immersion blender), and some trusty kitchen towels to keep everything safe and sound while blending. With its beautiful golden hue and irresistible aroma, this Best Butternut Squash Soup Ever is sure to become a new favorite in your recipe collection. So, grab your ingredients, preheat that pot, and let's get cooking!

Ingredients

  • 1.5 tablespoons butter 
  • 0.5  butternut squash peeled seeded cut into 1-inch cubes
  • 0.5 cube chicken bouillon 
  • cups chicken stock see 
  • sprigs thyme sprigs fresh
  • cloves garlic 
  • pinch ground allspice 
  • pinch ground cumin 
  • servings pepper black to taste
  • 0.5  onion sliced

Equipment

  • bowl
  • pot
  • blender
  • kitchen towels

Directions

  1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes.
  2. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  3. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts

Calories175kcal
Protein16.22%
Fat36.26%
Carbs47.52%

Properties

Glycemic Index
51
Glycemic Load
0.46
Inflammation Score
-10
Nutrition Score
13.857391291338%

Flavonoids

Apigenin
0.01mg
Luteolin
0.23mg
Isorhamnetin
0.69mg
Kaempferol
0.09mg
Myricetin
0.03mg
Quercetin
2.82mg

Nutrients percent of daily need

Calories:174.95kcal
8.75%
Fat:7.27g
11.19%
Saturated Fat:3.5g
21.88%
Carbohydrates:21.45g
7.15%
Net Carbohydrates:19.2g
6.98%
Sugar:6.46g
7.17%
Cholesterol:18.49mg
6.16%
Sodium:382.16mg
16.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.32g
14.65%
Vitamin A:10129.32IU
202.59%
Vitamin C:22.48mg
27.24%
Vitamin B3:4.96mg
24.79%
Potassium:614.7mg
17.56%
Vitamin B6:0.33mg
16.41%
Vitamin B2:0.23mg
13.68%
Manganese:0.26mg
12.79%
Vitamin B1:0.19mg
12.53%
Magnesium:44.46mg
11.12%
Copper:0.21mg
10.58%
Phosphorus:104.15mg
10.42%
Vitamin E:1.55mg
10.33%
Folate:40.39µg
10.1%
Fiber:2.25g
9%
Selenium:6.09µg
8.7%
Iron:1.33mg
7.4%
Calcium:62.38mg
6.24%
Vitamin B5:0.41mg
4.1%
Zinc:0.53mg
3.56%
Vitamin K:2.12µg
2.02%
Source:Allrecipes