Butternut Squash and Sweet Potato Soup

A classic cold-weather soup that’s packed with vegetables.

November 4, 2011

Butternut squash, pear, and sweet potato blend well together and make a filling low-calorie soup you'll savor.

Serves: 8
Prep:  20 min
Cook: 55 min
Total: 1 hr 25 min

  • 3 slices center-cut (30% less fat) bacon, chopped
  • 3 leeks, white and light green parts only, chopped, 2 cups
  • 2 pounds butternut squash, peeled, seeded, and chopped
  • 1 pound sweet potatoes, peeled and chopped
  • 2 pears, peeled, cored, and chopped
  • 2 carrots, chopped, 1/2 cup
  • 1 teaspoon chopped fresh thyme
  • 1/8 teaspoon ground nutmeg
  • 4 cups lower-sodium, fat-free chicken broth
  • 1/2 cup light cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

1. Heat a large saucepan over medium-high heat. Add the bacon and cook until crisp, 5 to 6 minutes. Stir in the leeks and cook until they start to soften, 2 to 3 minutes. Add the squash, sweet potatoes, half of the pears, the carrots, and thyme; cook, stirring occasionally, until the vegetables are slightly softened, about 9 to 10 minutes. Stir in the nutmeg and cook for 30 seconds. Pour in the broth; bring to a boil, reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 30 minutes. Remove the saucepan from the stove and cool for 10 minutes.


2. Transfer the soup, in batches, to a blender and puree. Return the soup to the saucepan over medium heat. Stir in the cream, salt, and pepper and heat until hot, 1 to 2 minutes. Divide the soup among 8 bowls and garnish each with some of the remaining pear.

Nutritional Facts per serving
Calories     203.7 cal
Fat     4.2 g
Saturated fat     2.5 g
Cholesterol     15.2 mg
Sodium     252.7 mg
Carbohydrates     38.8 g
Total sugars     11.8 g
Dietary fiber     6.4 g
Protein     6 g


Courtesy of Rodale Healthy Recipe Finder.