Sassy's Butternut Squash Soup

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“This recipe is a big hit with everyone - young and old alike! It's actually a Kraft recipe that we have adjusted to our liking! It's great for a cold winter's supper with some nice sourdough bread, or great as an appetizer for a gourmet meal.Very low fat, and no one will ever even know! Enjoy.......”

Ingredients Nutrition

  • 1 large onion
  • 1 carrot
  • 1 stalk celery
  • 2 (10 ounce) cans chicken stock (low sodium if preferred)
  • 30 ounces water
  • 4 cups peeled butternut squash
  • 12 cup Minute Rice
  • salt and pepper
  • 1 -2 teaspoon nutmeg
  • 1 12 cups milk (skim or 2%)


  1. Combine onion,carrot and celery in a large pot with 2 cans of chicken stock and add 3 cans full of water (30 oz in total).
  2. Bring to a boil and cook about 8 minutes, or until veggies are tender.
  3. Add butternut squash, minute rice, salt and pepper.
  4. Cook over medium heat 10-15 minutes or until squash is tender.
  5. Add the milk and nutmeg.
  6. Puree soup in batchs using a blender or food processor.
  7. Return to pot and gently heat on low until warm.
  8. Very yummy and very low fat!
  9. (Even the kids will love it!).

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