How to Make Butternut Squash Soup

Pureed Butternut Squash for Dysphagia

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Dysphagia Duo Recipes by Cat Ludwig, RDN

Dysphagia Purees for Everyone

If you have a swallowing disorder you may feel defeated when it comes to eating. This pureed butternut squash soup will leave you feeling satisfied and your family will enjoy it too. Having a few go-to recipes is important and pureed butternut squash soup is a great one to add to your collection.

I am on a mission to find nutritious and delicious recipes that a person with swallowing issues can enjoy. My hope is that these recipes can also be enjoyed by your whole family. If needed it can be modified by changing or adding ingredients.

I made this recipe live on Facebook and got multiple requests for the recipe. Luckily, I had recorded the pot of soup separately and was able to make a quick, concise video to show how to do it easily.

Puree Butternut Squash Ingredients

Herbs

I love adding herbs to my cooking because they have many benefits:

  • Flavorful
  • Anti-inflammatory
  • Easy to grow in a pot so you always have some available
  • Useful whether dried or fresh
  • Easy to find in your grocery store

Squash

I also love squash because it is available almost year round, it doesn’t go bad quickly, and its easy to freeze and have available. It also typically is inexpensive. You can substitute almost any kind of squash for this recipe.

The only downside to squash is that it can be difficult to cut up if you are not comfortable using a knife. If this is the case, pour some oil on it and put it in the oven whole to roast it. It may take 2+ hours to cook through but will be soft and easy to scoop out with a spoon after peeling off the skin.

Liquids

I love using broth but plain old water (or urban stock as my husband calls it!) can be used. You may also try bouillon paste or cubes to flavor your soup; they can be found in a wide variety of flavors in most grocery stores. Low sodium versions are available if needed but may be slightly more difficult to find in some areas.

Other Puree Soup Ingredients

Why did I add apple to this recipe you ask? A couple reasons:

  1. It adds a hint of sweetness
  2. Increases the amount of fiber (Which helps your gut health)

Onion and garlic are in almost everything I make. They are great for elevating flavor and are very good for your overall health (unless you have an allergy). Sautéing them in a bit of oil helps deepen the flavor. You can add garlic powder and onion powder instead if desired.

Tofu. This ingredient brings up strong feelings in many people. In this recipe it increases the protein, adds smoothness, and does not add flavor. It purees well and you cant even tell its there.

Olive oil. Its my favorite oil to use but has a strong flavor. Another oil can be substituted if you want. Olive oil is heart healthy but has a low smoke point which means you don’t want to get it too hot.

Healthy and Nutritious Foods

Making healthy choices can change the way you feel physically, mentally, and emotionally. Many companies make healthy soups that will provide you with benefits, but not all of them will be easy to puree. Learning to cook can be difficult for some but if you are willing will empower you to make positive change for your life.

Soups are a great place to start learning how to cook because they are forgiving and can still look beautiful when pureed. Sticking to a limited number of ingredients and focusing on basic cooking techniques will lead to personal growth and empower you to make good choices.

One of the things I love about pureed soups is that is doesn’t matter what the ingredients look like, or whether you cut them up perfectly. It only matters how it tastes and looks when you get to the end result.

Questions about the recipe

Please let me know if you have questions about the recipe by clicking here. I am here to support you, provide help with the recipe, or answer questions you have.

Happy cooking and eating!

Puree Butternut Squash Soup

Cat Ludwig, RDN, LD & Stephanie Peper, CCC-SLP
Butternut squash soup that is appropriate for dysphagia diet IDDSI level 3 or 4
2 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Course Soup
Cuisine American
Servings 8 12 oz servings
Calories 200 kcal

Equipment

  • 1 Baking sheet
  • 1 Cutting board
  • 1 Kitchen knife
  • 1 Peeler
  • 1 Small sauce pot
  • 1 Large sauce pot
  • 1 Strainer
  • 1 2 cup measure cup
  • 1 Blender or stick blender
  • 1 Rubber spatula
  • 1 Stirring spoon
  • 1 Ladle

Ingredients
  

  • 1 tsp Rosemary dried
  • 1 tsp Thyme dried
  • 2 cups Water or Broth
  • 1 Tbsp Olive oil
  • 1 each Butternut squash peeled, seeded, & diced
  • 1/4 tsp Salt
  • 1/4 tsp Pepper or white pepper ground
  • 1 Tbsp Olive oil
  • 1 each Onion, small diced
  • 3 cloves Garlic minced
  • 1 each Apple, small diced & cored
  • 2 cups Water or broth
  • 1 cup Tofu
  • .5 cup Cream (Coconut or Dairy) Optional

Instructions
 

  • Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
  • Peel butternut squash, cut in half and scoop out seeds. Discard seeds. Dice butternut squash into large pieces.
  • Toss butternut squash in oil, season with salt and pepper. Add to baking sheet and roast for 30 minutes or until soft. Remove from oven and set aside.
  • Steep Rosemary and Thyme (or other herbs of your choice) in 2 cups water for 20-30 minutes to infuse the flavor.
  • In a soup pot, heat oil over medium heat until shimmering but not smoking. Add onion and sauté until translucent.
  • Add garlic and apple. Sauté lightly while stirring for 1-2 minutes. Add squash to pot.
  • Strain herb broth into onion, garlic, apple, and squash mixture. Add additional 2 cups liquids and bring to a simmer (bubbling lightly around the edges). Simmer for 15-20 minutes.
  • Add tofu and simmer 5 minutes. Add cream if desired.
  • Puree with a stick blender or add to blender (carefully!) and puree until smooth.
  • Taste and add additional seasoning as needed. Serve immediately or refrigerate/freeze as desired.
Keyword butternut squash, Dysphagia diet, dysphagia puree, IDDSI level 3, IDDSI level 4, soup
Pureed Butternut Squash Soup

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