Waltham Butternut Squash Soup

By Maria D. from Northeast Elementary School, Waltham, MA.


This is a thick, rich soup, loaded with flavor but light in calories.  An appealing bright orange color, the soup is brimming with the flavors of fall – butternut squash, cinnamon and nutmeg.  A touch of sweetness comes from the addition of orange juice and apples, sure to please little ones.  A warming treat on a cool day, this soup could be served as a light supper with a salad and bread, or the first course for a Thanksgiving dinner.  In the school setting, serve this soup as a side dish with a vegetable frittata or sandwich.     

Nutrition Facts

Serving size: 6 oz.

From Fat12.3%
From Saturated Fat6.7%
From Sugar22%


Ingredient 6 servings 50 servings
onions, raw1/4 c./1.4 oz.2 1/4 c./2.68 oz
apples, canned, water pack, sliced2/3 c./5.8 oz1 qt. + 1 1/2 c./3 lbs.
squash, winter, Butternut, raw3 3/4 c./14 3/8 oz.7 qts + 1 1/3 c./7 lbs 8 oz.
oil, soybean1 5/8 tsp1 c. + 1 3/8 tsp
oil, olive3/4 tsp.2 Tbsp + 5/8 tsp.
orange juice1/3 c. + 1 Tbsp3 1/3 c.
milk, 1% milkfat1 c. + 1 Tbsp.2 qts. + 3/4 c.
chicken base, dry3/8tsp.1 Tbsp. + 3/8 tsp.
water1/3 c. + 2 Tbsp.3 3/4 c. + 2 Tbsp.
black pepper1/8 tsp7/8 tsp.
cinnamon1/8 tsp1 1/8/tsp.
nutmegpinch1/2 tsp.


Dice onions Drain and chop canned apple slices (for 6 servings, you can use a fresh apple diced) Dice squash into 2/3 inch cubes Heat oil in tilting skillet at 275 (for 6 servings, use a heavy soup pot) Add diced onion, suate for about 7 minutes. Add finely diced apple slices, saute for another 5 minutes until ingredients are soft. Add diced squash to the skillet, and stir with rubber spatula for approximately 5 minutes. Add orange juice and saute for 3 minutes. Add chicken base and water. Bring to a boil then reduce heat to a simmer. Cover skillet and let simmer for approximately 30 minutes until squash is soft. Mash squash with paddle, add pepper, cinnamon and nutmeg. When mixture is slightly cooled, add milk and stir. Puree with an immersion blender or food processor.