Low Sodium Butternut Squash Soup

Here is my low sodium butternut squash soup recipe. This delicious soup, although extremely smooth and creamy, does not use any cream!

A close-up on the low sodium butternut squash soup with fresh parsley.
An incredibly smooth butternut squash soup!

Renal nutrition

As usual, no salt is added and only vegetables and plant-based ingredients are used. This recipe is therefore low in sodium and vegan.

In addition, this recipe is low in phosphorus because the ingredients do not contain much of this mineral.

Another interesting point is that a serving provided 5g of fiber. This recipe is therefore also considered a high source of fiber.

Nutrition facts and claims

Here are the nutritional values and claims of this recipe.

Nutrition Facts
Low Sodium Butternut Squash Soup
Serving Size
 
250 ml – 1 cup
Amount per Serving
Calories
121
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
39
mg
2
%
Potassium
 
640
mg
18
%
Carbohydrates
 
26
g
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
3
g
Vitamin C
 
30
mg
36
%
Calcium
 
83
mg
8
%
Iron
 
1
mg
6
%
Phosphorus
 
71
mg
7
%
*5% or less is a little, 15% or more is a lot

For informational purposes only.

Low sodium butternut squash soup ingredients

You can make this soup by simply using butternut squash, onion, garlic and broth.

But for this recipe, I added carrot and sweet potato in order to get a much more interesting and flavorful result!

Sweet potato

The sweet potato in this recipe adds another sweet flavor in addition to that of butternut squash. In addition, the sweet potato is also used to give a smooth and creamy texture to the soup!

Carrot

This vegetable adds a complementary flavor that balances the very sweet taste of butternut squash and sweet potato.

Renal variations

Here are some easy renal variations I suggest to customize this low sodium butternut squash soup.

Smoky flavor

If you like smoky flavors, you can add a tiny bit of liquid smoke to your soup as well as smoked paprika!

Earthy spices

If you like to add spices with earthy flavors, such as nutmeg or cloves, do not hesitate to add small amounts.

You can also try adding some of my Baharat Spice Blend!

Herbs

If you prefer using herbs, thyme and rosemary go perfectly with the flavor of butternut squash!

A smoky version of the low sodium butternut squash soup with liquid smoke, spanish smoked paprika and pumpkin seeds.
Smoky low sodium butternut squash soup variation!

How to make this soup

Here’s step by step how you can go about making this low sodium butternut squash soup as well as several of my other soup recipes:

  1. Prepare all ingredients
  2. Cook the onion and garlic in a pot
  3. Put all other ingredients in the pot
  4. Simmer for about 30 minutes
  5. Blend everything once cooled

Simmering time

In this recipe, carrot is the vegetable that takes the longest to boil. So, to make sure the vegetables are cooked enough, just check if the carrot pieces easily break with a fork!

Texture

I adjusted this recipe so that this soup is neither too thick nor too liquid. On the other hand, if the final result is not to your liking, it is easy to adjust it once everything is blended.

If you prefer a thicker soup, you should simply put it back in the pot and let it simmer longer, stirring frequently so as not to thicken it too much.

On the contrary, if you prefer a more liquid soup, you can simply add broth and mix well by hand. I suggest you add only 2 tablespoon at a time!

Low sodium butternut squash soup conservation

You can store this low sodium butternut squash soup for 4 to 5 days in the refrigerator and up to 3 months in the freezer.

To thaw it, simply leave it in the refrigerator overnight. To warm it up, it is possible to do it in the microwave or on the stove.

More soups!

If you like this recipe, you’ll also like my other low sodium soups:

Green Cabbage & Rice Potage

Split Pea and Tomato Soup

The presentation of the low sodium butternut squash soup with fresh parsley.

Low Sodium Butternut Squash Soup

An incredibly smooth and tasty low sodium butternut squash soup! This is a great autumn recipe to warm up around the table.
4.7 from 13 votes
PREP TIME15 mins
COOK TIME25 mins
Cooling time10 mins
TOTAL TIME50 mins
SERVINGS5 servings
KIDNEY NUTRITIONLow sodium | Vegan | Vegetarian
PRINT RECIPE PIN RECIPE

INGREDIENTS

  • 1 cup yellow onion diced
  • 2 garlic cloves chopped
  • ½ tbsp olive oil
  • 4 cups butternut squash diced
  • 1 cup sweet potato diced
  • 1 cup carrot sliced
  • cups unsalted vegetable broth
  • tsp ground nutmeg

INSTRUCTIONS

  • Cook the onion and garlic in olive oil over medium-high heat in a pot until the onion is translucent.
  • Add all other ingredients, bring to boil over high heat and simmer over medium-low heat for about 30 minutes or until the carrots fall apart with a fork.
  • Let cool and blend with a hand mixer or a stand mixer.

NUTRITION FACTS

Nutrition Facts
Low Sodium Butternut Squash Soup
Serving Size
 
250 ml – 1 cup
Amount per Serving
Calories
121
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
39
mg
2
%
Potassium
 
640
mg
18
%
Carbohydrates
 
26
g
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
3
g
Vitamin C
 
30
mg
36
%
Calcium
 
83
mg
8
%
Iron
 
1
mg
6
%
Phosphorus
 
71
mg
7
%
*5% or less is a little, 15% or more is a lot

For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.

Tried this recipe?Mention @KidneyHealthyRecipes or tag #KidneyHealthyRecipes!

4 thoughts on “Low Sodium Butternut Squash Soup”

  1. 5 stars
    LOVE Butternut squash, but renal dietician said not to eat it along with sweet potatoes as they are high in potassium.

    Reply
    • Everyone has their own nutritional limitations, so I hope you find something you enjoy just as much and meets the recommendations of your renal dietitian.

      Reply

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