Low Calorie Squash Soup

Name: Low Calorie Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and cubed; 1 onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon olive oil; 1 teaspoon ground cumin; Salt and pepper to taste; Fresh herbs for garnish (optional)

Highlighted under: Healthy & Light

A delicious and healthy low-calorie squash soup that warms the soul and delights the taste buds.

Created by

Aubrey Whitman

Last updated on 2025-12-24T15:54:37.933Z

This low-calorie squash soup is perfect for those chilly nights when you want something comforting yet healthy. Made with fresh butternut squash and a blend of spices, it’s not only nutritious but also full of flavor.

        Why You Will Love This Recipe
        Rich and creamy texture without the added calories
Packed with vitamins and minerals from fresh squash
Customizable with your favorite herbs and spices
A perfect starter for any meal or a light lunch option

      

The Nutritional Benefits of Squash

Butternut squash is not only delicious but also packed with essential nutrients. It's a rich source of vitamins A and C, both of which are important for maintaining healthy skin, vision, and immune function. Additionally, butternut squash provides fiber, which aids in digestion and helps keep you feeling full longer, making it an excellent choice for weight management.

Furthermore, this vibrant vegetable contains antioxidants that may help reduce inflammation in the body. Incorporating butternut squash into your diet can provide a natural boost to your overall health, making this low-calorie soup a guilt-free indulgence.

Customizing Your Soup

One of the best aspects of this low-calorie squash soup is its versatility. You can easily customize it with your favorite herbs and spices to suit your palate. For a hint of sweetness, consider adding a dash of nutmeg or cinnamon. If you prefer a bit of heat, a pinch of cayenne pepper can elevate the flavor profile.

You can also experiment with different types of squash, such as acorn or kabocha, to create unique variations of this soup. Feel free to add other vegetables like carrots or sweet potatoes for added nutrition and flavor, making this recipe your own.

Perfect Pairings

This low-calorie squash soup pairs beautifully with a variety of accompaniments. For a light lunch, consider serving it alongside a crisp green salad topped with nuts and your favorite dressing. The freshness of the salad complements the creamy texture of the soup, creating a balanced meal.

Alternatively, for a heartier option, serve the soup with whole-grain bread or a warm baguette. The crusty bread is perfect for dipping and adds a satisfying crunch to each spoonful. Enjoying this soup with these pairings will elevate your dining experience.

Ingredients

Gather the following ingredients to prepare your low calorie squash soup:

Ingredients

1 medium butternut squash, peeled and cubed
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Fresh herbs for garnish (optional)

Once you have all your ingredients ready, you're set to start cooking!

Instructions

Follow these simple steps to make your low calorie squash soup:

Sauté the onion and garlic

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add the squash and spices

Stir in the cubed butternut squash, ground cumin, salt, and pepper. Mix well and cook for another 5 minutes.

Pour in the broth

Add the vegetable broth to the pot and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.

Blend the soup

Using an immersion blender or a regular blender, blend the soup until smooth and creamy. Adjust seasoning as needed.

Serve

Serve hot, garnished with fresh herbs if desired. Enjoy your healthy and delicious squash soup!

Your low calorie squash soup is ready to be enjoyed!

Storage Tips

If you have leftovers, this low-calorie squash soup stores well in the refrigerator for up to three days. Make sure to let the soup cool completely before transferring it to an airtight container. When you're ready to enjoy it again, simply reheat on the stove or in the microwave until warmed through.

For longer storage, consider freezing the soup. Portion it into freezer-safe containers, leaving some space for expansion, and it can last up to three months. When you crave a comforting bowl of soup, just thaw it overnight in the refrigerator and reheat as desired.

Serving Suggestions

When serving this delicious soup, consider garnishing it with a swirl of low-fat yogurt or a drizzle of balsamic reduction for an added touch of flavor and presentation. Fresh herbs like parsley or cilantro can also enhance the visual appeal and freshness of the dish.

For a more substantial meal, you can top the soup with roasted pumpkin seeds or croutons for added texture. These toppings not only enhance the flavor but also provide additional nutrients, making your meal even more wholesome.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can substitute butternut squash with other varieties like acorn or pumpkin.

→ Is this soup vegan?

Yes, this soup is completely vegan as it uses vegetable broth and no dairy products.

→ How can I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring to freezer-safe containers.