Butternut Squash Soup from Generation with Promise

1 butternut squash soup

Prep Time: 5 minutes

Cooking Time: 45 minutes (Total time will vary with appliance and setting.)

Total Time: 50 minutes


  • 1 tablespoon canola oil
  • 1 medium onion
  • 1 small ancho chile*
  • 2-12oz packages frozen winter squash puree, thawed
  • 1 quart vegetable or chicken stock


  • 1 Granny Smith apple, finely chopped
  • ½ teaspoon cinnamon
  • toasted pumpkin seeds


  1. In a large sauce pan or stock pot, heat oil over medium heat and sauté onion until soft.
  2. Toast chile in a sauté pan or over a direct flame. When soft, cut and remove seeds, tear or cut into pieces and add to onion.
  3. Add squash and stock to pot. Simmer soup for 20-30 minutes.
  4. Toss apple pieces with cinnamon and garnish soup with apple and pumpkin seeds.
  5. *1/2 teaspoon of ancho powder can be substituted, if used, combine with cinnamon.

Yield: 4 servings

Nutritional Info

  • 219 Calories
  • 8g Fat
  • 1g Saturated Fat
  • 35g Carbohydrate
  • 4g Fiber
  • 7g Protein
  • 16%DV Iron
  • Sodium varies depending upon broth
  • Excellent source of Vitamin A and Vitamin C