Creamy Butternut Squash Soup

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Serving: Serves 8
Prep Time: 25 Minutes
Cooking Time: 39-44 Minutes


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Note: Wash hands with soap and water.
1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, toss together squash, carrot and oil, season to taste with salt and pepper.
3. Place on a large baking sheet and roast for 30 to 35 minutes or until softened. Remove from oven and let cool. Coat a large saucepan with cooking spray and place over medium heat. Add chili peppers, shallots, garlic and lemongrass and cook for 5 minutes or until mixture becomes very aromatic. Add vegetable broth and coconut milk and cook for 4 minutes, remove from heat and let cool.
4. In a blender or food processor, add cooked squash and carrot mixture, vegetable broth mixture and cinnamon and process until smooth.
5. Pour mixture back into a large saucepan and heat until warmed through. Serve warm, garnished with Greek yogurt, pepitas and parsley if desired.
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Nutrition Facts

Nutrition Information Per Serving: Calories: 95 (Calories from Fat: 36)
Total Fat: 4g (Saturated Fat: 3g)
Protein: 2g
Total Carbohydrates: 14g
(Dietary Fiber: 2g
Sugars: 4g)
Cholesterol: 0mg
Sodium: 111mg