Share if you like!JUMP TO RECIPE
Here is my low sodium butternut squash soup recipe. This delicious soup, although extremely smooth and creamy, does not use any cream!
(Coming soon after revision!)
Low sodium butternut squash soup ingredients
It is possible to 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!
The sweet potato in this recipe adds another sweet flavor in addition to that of butternut squash. In addition, the sweet potato is used to give a smooth and creamy texture to the soup!
This vegetable adds a complementary flavor that balances the very sweet taste of butternut squash and sweet potato.
Here are some easy renal variations I suggest to customize this low sodium butternut squash soup.
If you like smoky flavors, you can add a tiny bit of liquid smoke to your soup as well as smoked paprika!
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!
If you prefer using herbs, thyme and rosemary go perfectly with the flavor of butternut squash!
How to make this soup
Here’s step by step how I go about making this low sodium butternut squash soup as well as several of my other soup recipes:
- Prepare all ingredients
- Cook the onion and garlic in a pot
- Put all other ingredients in the pot
- Simmer for about 30 minutes
- Blend everything once cooled
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!
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
This low sodium butternut squash soup can be stored for 4-5 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.
If you like this recipe, you’ll also like my other low sodium soups:
Low Sodium Butternut Squash Soup
- 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
- 2½ cups unsalted vegetable broth
- ⅛ tsp ground nutmeg
- 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.
This recipe is for informational purposes only.