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Butternut Squash Soup


Serve with a dollop of cream or sour cream on top, sprinkled with grated nutmeg.

Total Time


Serving & Size

8 oz / 250 ml

The mild sweetness in this soup comes naturally from the butternut squash and sautéed onions. Finished with a touch of nutmeg for a spicy mellowness, it's a perfect cook-weather soup.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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Iron %
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable Oil 2 tsp 10  mL
Onions, diced 4 1/2 oz 135  g
Garlic, chopped 2 tsp 10  mL
1. Sauté onions and garlic in oil over medium heat. (Take care not to burn garlic).
Ingredients Weight Measure
Weight Measure
Campbell’s® Condensed Chicken Broth 48 oz 1 1/2  L
Water 48 oz 1 1/2  L
Butternut Squash, diced 56 oz 1 17/25  kg
2. Add broth, water, and squash. Heat to boiling and simmer for 30 minutes or until squash is soft.
Ingredients Weight Measure
Weight Measure
Nutmeg, grated 2 tsp 10  mL
3. Blend using a stick blender. Add boiling water if too thick. Stir in nutmeg.


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