Here is my low sodium butternut squash soup recipe. This delicious soup, although extremely smooth and creamy, does not use any cream!
Kidney nutrition
As usual, no salt is added and only vegetables and plant-based ingredients are used. This recipe is therefore low in sodium and vegan.
In addition, this recipe is low in phosphorus because the ingredients do not contain much of this mineral.
Another interesting point is that a serving provided 5g of fiber. This recipe is therefore also considered a high source of fiber.
Nutrition facts and claims
Here are the nutritional values and claims of this recipe.
For informational purposes only.
Low sodium butternut squash soup ingredients
You can make this soup by simply using butternut squash, onion, garlic and broth.
But for this recipe, I added carrot and sweet potato in order to get a much more interesting and flavorful result!
Sweet potato
The sweet potato in this recipe adds another sweet flavor in addition to that of butternut squash. In addition, the sweet potato is also used to give a smooth and creamy texture to the soup!
Carrot
This vegetable adds a complementary flavor that balances the very sweet taste of butternut squash and sweet potato.
Renal variations
Here are some easy renal variations I suggest to customize this low sodium butternut squash soup.
Smoky flavor
If you like smoky flavors, you can add a tiny bit of liquid smoke to your soup as well as smoked paprika!
Earthy spices
If you like to add spices with earthy flavors, such as nutmeg or cloves, do not hesitate to add small amounts.
You can also try adding some of my Baharat Spice Blend!
Herbs
If you prefer using herbs, thyme and rosemary go perfectly with the flavor of butternut squash!
How to make this soup
Here’s step by step how you can go about making this low sodium butternut squash soup as well as several of my other soup recipes:
- Prepare all ingredients
- Cook the onion and garlic in a pot
- Put all other ingredients in the pot
- Simmer for about 30 minutes
- Blend everything once cooled
Simmering time
In this recipe, carrot is the vegetable that takes the longest to boil. So, to make sure the vegetables are cooked enough, just check if the carrot pieces easily break with a fork!
Texture
I adjusted this recipe so that this soup is neither too thick nor too liquid. On the other hand, if the final result is not to your liking, it is easy to adjust it once everything is blended.
If you prefer a thicker soup, you should simply put it back in the pot and let it simmer longer, stirring frequently so as not to thicken it too much.
On the contrary, if you prefer a more liquid soup, you can simply add broth and mix well by hand. I suggest you add only 2 tablespoon at a time!
Low sodium butternut squash soup conservation
You can store this low sodium butternut squash soup for 4 to 5 days in the refrigerator and up to 3 months in the freezer.
To thaw it, simply leave it in the refrigerator overnight. To warm it up, it is possible to do it in the microwave or on the stove.
More soups!
If you like this recipe, you’ll also like my other low sodium soups:
Low Sodium Butternut Squash Soup
INGREDIENTS
- 1 cup yellow onion diced
- 2 garlic cloves chopped
- ½ tbsp olive oil
- 4 cups butternut squash diced
- 1 cup sweet potato diced
- 1 cup carrot sliced
- 2½ cups unsalted vegetable broth
- â…› tsp ground nutmeg
INSTRUCTIONS
- Cook the onion and garlic in olive oil over medium-high heat in a pot until the onion is translucent.
- Add all other ingredients, bring to boil over high heat and simmer over medium-low heat for about 30 minutes or until the carrots fall apart with a fork.
- Let cool and blend with a hand mixer or a stand mixer.
NUTRITION FACTS
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.
Marc-Andre has been a kidney warrior since 2007. Since that time, he has learned to create his own kidney friendly recipes to preserve as much as possible his kidney functions. Now he wants to share what he has learned to help other kidney patients find tasty kidney friendly recipes.
Roxanne Papineau, RD, is a registered dietitian specializing in nephrology with over 15 years of experience in the field. She writes articles and reviews the content published on this site to ensure that it meets the most up-to-date recommendations for people with kidney disease.
I am always on the lookout for renal friendly soup recipes and this one is great. Thanks!!
Thank you for your comment, I’m happy you like it!
LOVE Butternut squash, but renal dietician said not to eat it along with sweet potatoes as they are high in potassium.
Everyone has their own nutritional limitations, so I hope you find something you enjoy just as much and meets the recommendations of your renal dietitian.