Butternut Squash Soup

By RachelChavez Submitted at June 30, 2011 Comments 2


  • 1 tablespoon canola oil

  • ½ cup leeks, finely chopped

  • ½ cup chopped onion

  • 1 clove garlic, crushed

  • 1½ lb butternut squash

  • 1 cup classic dark beer (optional)

  • 1½ cups low sodium chicken broth

  • 1 teaspoon salt

  • ½ teaspoon ground cumin

  • ¼ cup non-fat plain yogurt*

  • *If you are lactose intolerant, you may omit the yogurt from this recipe.


  1. To make the soup:

  2. Using about ½ cup of water, cook the onions, leeks, and garlic until very soft. Save the water. Heat the canola oil in a large saucepan over medium heat. Add onion, leeks, and garlic mixture, including the water they were cooked in. Let this come to a simmer. Add cubed butternut squash and sauté for about 2 minutes. Season with salt and cumin, and then add the beer and chicken broth. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until squash is tender. Place squash mixture in a blender until smooth. Add back to the pot and continue to cook again until warmed through. Serve with 1 tablespoon of yogurt in each bowl.

Nutritional Facts

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Reviews (2 reviews)

Add your review Reply Down
pinakey September 20, 2014 at 3:24 am   

very good tasting recipe.

re1ndeer November 9, 2011 at 11:30 pm   

Thank you for the recipe. I can't wait to try this. I love butternut squash, and this sounds delicious.

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