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Katie's Cucina

Butternut Squash Soup

When my husband was sick the other week I had to get creative and make some “blander” yet tasty items for him to consume. I think I ended up eating more of this soup than him. Not only is it simple it’s very easy to make and easy on the wasteline!  There’s no cream added in this soup which is why it’s so light. You can add cream if you’d like… I would suggest no more than a half cup which will then give you a creamy and decadent soup!
Prep: 10 minutes
Cook: 50 minutes


  • 1 large butternut squash
  • 1/2 piece of calabaza squash
  • 1/2 cup of baby carrots
  • 2 tbsp of olive oil
  • 4 cups chicken broth
  • salt, pepper, and parsley to taste


  1. Preheat oven to 375°F. Clean, peel, and dice the two varieties of squash. Place squash and carrots on a large baking pan, and drizzle with olive oil. Bake for 20-25 minutes until squash and carrots is soft and browned. 
  2. Once the squash and carrots are soft, add to a large soup pot. Add 4 cups of chicken brother and bring to a boil, then lower to a simmer. With an immersion blender gently start pureeing the soup. Once the soup is pureed to your desired consistency, add salt, pepper, and parsley to taste and simmer until ready to serve. Enjoy!

Side Suggestions: crusty bread, salad


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