This creamy rye and butternut squash soup recipe is a healthier take on a traditional squash and rye bread soup from the Valle d'Aosta region of Italy, usually made rich with milk and cheese. This healthy butternut squash soup variation gets its richness from the creamy starches released by the bread and winter squash. If you like caraway, be sure to use rye bread with caraway seeds.

Emily Horton
Source: EatingWell Magazine, Soup Cookbook
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and seed squash. Cut into enough 1-inch pieces to make about 4 1/2 cups.

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  • Heat oil in a large saucepan or Dutch oven over medium heat. Add garlic and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add the squash and stir to coat with the oil. Add water and salt. Bring to a boil. Reduce heat and simmer, partially covered, until the squash is tender, 15 to 20 minutes.

  • Mash about half the squash against the side of the pot to create a thick broth. Stir in bread; return to a simmer and cook, stirring occasionally, until the bread is beginning to break apart, 5 to 15 minutes (cooking time depends on how stale and/or dense your bread is).

  • Remove the soup from the heat, cover and let stand for 15 minutes. Stir in parsley and serve.

Tips

Tip: To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.

Nutrition Facts

184.9 calories; protein 4.3g 9% DV; carbohydrates 29.8g 10% DV; exchange other carbs 2; dietary fiber 4.2g 17% DV; sugars 3.6g; fat 6g 9% DV; saturated fat 0.9g 5% DV; cholesterolmg; vitamin a iu 10264.8IU 205% DV; vitamin c 22.2mg 37% DV; folate 84.8mcg 21% DV; calcium 84.1mg 8% DV; iron 1.8mg 10% DV; magnesium 50.9mg 18% DV; potassium 412.9mg 12% DV; sodium 479.7mg 19% DV; thiamin 0.2mg 22% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
01/11/2015
Minor adjustments made this a great recipe Like another reviewer I opted to substitute vegetable broth for most of the water called for in the recipe. I doubled the recipe and used two 32-oz boxes of veg broth and 4 cups of water. I also made sure I got a high quality (Orowheat) light rye bread and I used the entire loaf for the double batch of soup. This resulted in an excellent hearty tasting soup that was not overwhelmed by the taste of rye bread. Pros: fast delicious Cons: need to be picky about the bread Read More
Rating: 4 stars
01/02/2014
Great with a few tweaks Reading the reviews I was concerned so our Let's Eat Healthy cooking group decided to tweak the recipe and we loved the results. We sauteed 1 chopped onion with the garlic and used a box of chicken broth (about 4 cups) to makeup the 6 cups of liquid. The trick is the bread is what makes the soup thick. After the bread was added and cooked we blended most of it leaving a few small chunks of squash. When it was served we sprinkled it with the parsley and added a dollop of sour cream. Served it with a fresh lettuce salad. A perfect fall meal! Pros: Flavorful warming Read More
Rating: 1 stars
10/16/2013
Terrible flavor and texture This soup sounded very good and with rye bread I assumed a nice flavor. The only flavor you could taste was the rye. The bread turns mushy (after cooking 5 mins) and the squash was lost in the whole soup. Pros: The squash is a healthy ingredient Cons: Mushy terrible flavor watery not good at all Read More
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Rating: 1 stars
09/21/2013
Bad recipe I tried this but I could only find dark rye. When I stirred the pieces of bread into the soup it turned to mush even though I only simmered it for about five minutes after adding the bread. The soup took on a brown color and looked like dog food. It was edible but not great. Waste of a good butternut squash. Cons: Turned to mush Read More