Kim’s Fall Favorites: Butternut Squash Soup

Kim’s Fall Favorites:  Butternut Squash Soup

Butternut Squash Soup

1 medium onion, finely chopped
1 garlic clove, minced
1 large butternut squash, peeled, seeded and cut into 1 inch chunks
2 apples, peeled and cored
1 tsp. ground ginger
1 tsp. ground cumin
½ tsp. allspice
1 tsp. salt
½ tsp. pepper
3 – 4 cups low sodium chicken broth
1 cup plain yogurt (optional)
2 tablespoons maple syrup (optional)


In a Dutch oven, sauté onion in olive oil until soft. Add garlic, squash, apples, and spices, salt and pepper, stirring to incorporate. Add broth and bring to a boil. Start with 3 cups, adding more if needed.

Simmer for 45 minutes until squash is tender.

Using a hand-held immersion blender, puree the soup until silky smooth. Alternatively, cool the soup slightly, then puree in a blender in batches.

In a small bowl, stir maple syrup into yogurt. Serve with soup.

Nutrition Facts:
Per serving (4 servings). Amount Per Serving: Total Calories 92, Total Fat 1g, Total Carb. 15g, Protein 4g


Kim Becker

My name is Kim Becker. I live in Lavalette, W.Va. I love to eat! I also love to feel good about what I eat. That's why I'm always looking for healthy, seasonal recipes that don't require a lot of time or ingredients. The thrill of making a delicious, nourishing dish that came together with a minimum amount of effort and clean-up inspires me to continue on my quest to find another equally impressive dish to add to my repertoire. If you don't know where to begin when it comes to making healthy food choices, or if you are already following a healthy diet but need some recipe ideas, I hope you will find some inspiration in my monthly recipes and cooking tips.