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  1. Butternut Squash and Veggie Soup

Butternut Squash and Veggie Soup

00:45:00 6 servings, 1 cup (250 mL) each
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6 servings, 1 cup (250 mL) each

Need an easy soup recipe that uses on-hand ingredients? Then, try our Butternut Squash and Veggie Soup. It's simple and delicious.

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What You Need

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Make It

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  • Heat dressing in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until tender.
  • Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium-low heat 25 min. or until vegetables are tender, stirring occasionally.
  • Remove and discard bay leaf. Stir cheese into soup.

Special Extra

Garnish soup with 1 Tbsp. coarsely chopped fresh parsley just before serving.

Make Ahead

This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat just before serving.

Special Extra

Stir 2 cups loosely packed baby spinach leaves into soup for the last 2 min. of the cooking time.


  • 6 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
Calories 110
% Daily Value
Total fat 3g
Saturated fat 1g
Cholesterol 5mg
Sodium 490mg
Carbohydrate 17g
Dietary fibre 3g
Sugars 4g
Protein 4g
Vitamin A 60 %DV
Vitamin C 30 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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