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Herbed Golden Squash Soup

Total Time

Prep/Total Time: 30 min.


6-8 servings (2 quarts)

I served this unusual soup last Thanksgiving and received rave reviews - even people who don't usually like squash enjoyed its hearty flavor. To dress it up, I sometimes add a dollop of yogurt on top.


  • 3 cups coarsely chopped onion
  • 2 tablespoons canola oil
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1-1/2 cups water
  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • 2 cups mashed cooked butternut squash, divided
  • 1-1/2 cups tomato juice, divided
  • 1 cup apple juice, divided
  • 1 cup orange juice, divided
  • Salt and pepper to taste


  1. In a large saucepan, saute onion in oil with nutmeg, cinnamon, thyme and bay leaves until onion is tender. Stir in the water, celery and carrot; cover and simmer until carrot is tender. Discard bay leaves.
  2. In a blender, place half of the squash and half of the tomato, apple and orange juices; add half of the vegetable mixture. Puree; return to pan. Repeat with the remaining squash, juices and vegetable mixture; return to pan. Add salt and pepper. Heat through.

Nutrition Facts

1 cup: 118 calories, 4g fat (0 saturated fat), 0 cholesterol, 180mg sodium, 21g carbohydrate (14g sugars, 3g fiber), 2g protein.

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