Name: Healthy Butternut Squash Zucchini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 Tbsp. extra virgin olive oil; 4 garlic cloves - sliced; 4 carrots - peeled and chopped; 4 stalks of celery- chopped; 3 medium-size zucchini - chopped; 3 to 4 cups cubed butternut squash; 1/2 cup freshly chopped Italian parsley; 3 to 4 cups of water; dash cayenne pepper; 1/2 tsp. kosher salt; fresh ground black pepper to taste

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Healthy Butternut Squash Zucchini Soup is a flavorful autumn soup that’s vegan, dairy-free, low-fat, and low in calories. Loaded with chopped butternut squash, zucchini, carrots, and celery, this healthy soup is easy to make and has a delicious natural broth.

A white bowl filled with chunks of butternut squash and zucchini, carrots soup.

Healthy Butternut Squash Zucchini Soup…

Butternut Squash Zucchini Soup is a healthy meal for the family, and it’s ideal as a starter for dinner guests and holidays. And, it is delicious-tasting with every spoonful, guaranteed!

This soup is an easy dish to prep ahead of time and reheat. Pair this soup with a loaded beef quesadilla, or a grilled cheese & apple sandwich, and you’ll have a fabulous meal. You can also store and freeze any leftovers for another day.

Our Method To Making It

We always start with the basics by sauteing the vegetables before adding any liquids. The only prep work involved is rinsing and chopping the vegetables.
Our method of sauteing the vegetables for a few minutes will infuse all the flavors together while they soften.
Then the water is added to the mixture of vegetables, and the soup simmered on a low flame, for 20 minutes, stirring occasionally. This butternut squash zucchini soup should take about 30 to 40 minutes to cook.
There’s no need to add a lot of seasonings to make the broth flavorful. A good healthy bunch of chopped parsley, some salt, black pepper, and a dash of cayenne pepper will do the job.

A Few Great Tips:

To save time and speed things up, you may be able to find the butternut squash “already chopped and cubed.”
Always saute the veggies before any liquid goes in.
No matter how many chopped vegetables are in the pot, it’s important to add enough liquid to the same level as the vegetables, and not go over.
Just before serving, always taste the soup, and adjust the seasonings as needed.

A plastic container filled with already chopped squash.

Ingredients Overview Needed:

Olive Oil – It’s best to use extra virgin olive oil for the best flavor.
Garlic – You will need about 4 cloves sliced or minced. Garlic helps bring the flavors together.
Carrots – Choose fresh carrots, you will need 4 medium-sized carrots, peeled and sliced.
Celery – You will need 4 stalks of celery, and sliced. Celery not only adds nutrients but also a lot of flavor.
Zucchini – Choose fresh zucchini, and need at least 3 to 4 medium sizes.
Butternut Squash – You will need about 3 to 4 cups cubed. And, that’s plenty to give this soup its flavor and beautiful color. I always buy containers of already cubed butternut to save lots of time.
Italian Parsley – Choose fresh Italian parsley, which adds additional flavor.
Water – is needed to make the broth, and only enough to cover the vegetables, pouring it to be at the same level.
Seasonings – Some salt, black pepper, and a dash of cayenne pepper will bring the flavors together.

How To Make this Healthy Butternut Squash Zucchini Soup…

Our method is simple and one our mother has done it this way for years. For this recipe, there are 3 Easy Steps to making this soup:

1. Saute all the vegetables together for at least 10 minutes with a little olive oil, stirring occasionally.

2. Next, pour in the water, cover it with a lid, and bring it to a boil.

3. Then lower the heat and simmer for about 20 minutes, stirring occasionally. Then serve. That’s it!

A white bowl filled with a colorful soup loaded with butternut squash and zucchini.

A Great Starter to any Meal…

Butternut Squash and Zucchini Soup is a delicious fall recipe with beautiful orange, amber, and gold colors. This soup happens to be our ‘go-to meal’ during the fall and winter months.

So let’s cozy up with a delicious bowl of warm soup! …and enjoy!!

Love Butternut Squash? Try these next!

More Delicious Soup Recipes…

Italian Venetian Soup
Italian Style Zucchini and Tomato Soup
Rich and Creamy Butternut Squash Soup (dairy-free)

Hello friends! Are you cooking with us? If you make our healthy butternut squash zucchini soup, let us know and leave a comment and a star rating below! Sharing your experience and insights will help all our readers, and it helps us too.

Healthy Butternut Squash Zucchini Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Healthy Butternut Squash Zucchini Soup is a perfect combination of vegetables in a delicious broth. A flavorful autumn soup that will make everyone warm and happy. Best of all it's vegan, low fat, and low in calories.

Ingredients

2 Tbsp. extra virgin olive oil
4 garlic cloves - sliced
4 carrots - peeled and chopped
4 stalks of celery- chopped
3 medium-size zucchini - chopped
3 to 4 cups cubed butternut squash
1/2 cup freshly chopped Italian parsley
3 to 4 cups of water
dash cayenne pepper
1/2 tsp. kosher salt
fresh ground black pepper to taste

Instructions

Rinse and clean all the vegetables, then chop.
In a large soup pot, heat olive oil on medium-low heat. Add the garlic and saute garlic for about 1 minute.
As you chop each vegetable, toss them into the pot with the garlic sauteing. Stir occasionally. Toss in chopped parsley too. Saute all the vegetables together on low heat, stirring occasionally, for about 10 minutes, until all the vegetables are softened.
Next, pour in 3 to 4 cups of water ( just enough water, the same level as the vegetables), add in the salt and cayenne pepper.
Cover and simmer soup for 20 minutes, or until the butternut squash and zucchini are tender and softened. If you need additional broth to this soup, just add in a little more water.
Turn off heat, taste, and season with salt and black pepper, to taste.
Serve in individual soup bowls. Serve warm.
Yields: 4 to 6 servings

Notes

Keep in mind, the time to cook the soup does not include the time of prep and chopping the vegetables.

Nutrition Information:

Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 122Total Fat: 5.1gCholesterol: 0mgSodium: 279mgCarbohydrates: 19gFiber: 5gSugar: 6.5gProtein: 3.1g

Happy and Healthy Cooking! 🙂

Thanks for stopping by!

xo anna and liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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