Winter Squash Soup

A cozy bowl of warm, savory goodness helps to warm us up from the inside out. Soups are also a great way to share excellent nutrients with our family to set them up for success during cold and flu season.

Our Winter Squash Soup* is as simple as it comes. It’s a great menu option for children ages 3 and up to encourage them to eat a wide variety of vegetables, even in soup form! Butternut squash has a naturally sweet, nutty taste and is loaded with vitamin A, potassium, fiber, and antioxidants.

This recipe serves six people and only take about 35 minutes from start to finish. And most of the time, the oven is doing the work for you. Grab this stuff and let’s get started:

• 32 oz. butternut squash, frozen puree, defrosted
• 8 oz. vegetable stock
• ¾ cup low-fat milk
• ⅛ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• 2 Tbsp. butter

Begin by preheating your oven to 350 degrees Fahrenheit. 

Combine the squash puree and vegetable stock in a large oven-safe pot.  

If you have children who are eager to help in the kitchen, have them add the cinnamon, nutmeg, and butter. Mix well until it’s all combined evenly.

Heat your soup base in the oven for about 30 minutes.

Now, add the milk to a small mixing bowl. Gradually add 1 cup of the hot soup to the bowl to warm the milk slowly. Blend the mixture into the soup until smooth and creamy.  

You can serve Winter Squash Soup with a simple side salad or piece of crusty whole wheat bread to soak up all the “gourdness” in your bowl. Save the recipe here to add it to future menus. Enjoy!

*This recipe was designed to help kids ages 3 and up learn to eat and enjoy a wide variety of vegetables. This recipe is veggie-forward and approved by the Partnership for a Healthier America to meet the Veggies Early & Often guidelines. Approved 9/7/2023.