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Butternut Squash and Veggie Soup
Butternut Squash and Veggie Soup

Butternut Squash and Veggie Soup

1 Review(s)
Cook Minutes 45 Min
Prep : 20 Min Cook: 25 Min
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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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, chopped
3 cloves garlic, minced
2 cups cut-up butternut squash (1/2-inch pieces)
1 carrot, cut into 1/2-inch pieces
1 Yukon gold potato (1/2 lb./225 g), peeled, cut into 1/2-inch pieces
3 cups 25%-less-sodium vegetable broth
1 bay leaf
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How do I make it ?
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Step 1
Heat dressing in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until tender.
Step 2
Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium-low heat 25 min. or until vegetables are tender, stirring occasionally.
Step 3
Remove and discard bay leaf. Stir cheese into soup.
Kraft Kitchen Tips!
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.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 1 g
5 %
Cholesterol 5 mg
Sodium 490 mg
20 %
Carbohydrate 17 g
Fibre 3 g
Sugars 4 g
Protein 4 g
Vitamin A
60 %
Vitamin C
30 %
8 %
6 %
6 servings, 1 cup (250 mL) each
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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