Recipes Butternut Squash Soup (Soups)

Number of Servings
    • 1 (approx.) 2-lb. butternut squash, sliced in half
    • lengthwise
    • 10 fresh sage leaves
    • 2 c. chopped onion
    • 1 leek, minced, white part only
    • 2 Granny Smith apples, peeled and chopped
    • 4 c. chicken broth
    • Salt to taste
    • Nonstick cooking spray

    Tip: This soup is very filling, but you can add 16 ounces cooked chicken for even more substance. This will add 2 meats to the exchanges.


Place five sage leaves on each half of squash; cover halves with plastic wrap and microwave on high until soft, rotating every 3 minutes. Remove sage; discard. Remove seeds; discard. Scoop out squash; set aside. Over medium heat, sauté onions, leek and apples until tender in large pot coated with cooking spray. Add squash and cover with chicken broth. Pour mixture into blender 3/4 full. Very carefully puree. Pour pureed soup into large bowl; repeat until all soup is pureed and then pour back into soup pot. Keep warm until serving.

Nutrition Information

152 Calories; 1g Fat (5.5% calories from fat); 5g Protein; 34g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 394mg Sodium.