Butternut Squash Soup

Atkins Butternut Squash Soup
Net Carbs
Prep Time: 15 Minutes
Style: Other
Cook Time: 60 Minutes
Phase: Phase 2









calculator How are Net Carbs Calculated?


  • 1.25 lb Butternut Winter Squash
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cup sliced Yellow Summer Squash
  • 0.25 cup sliced Onions
  • 0.75 tsp Salt
  • 0.5 tsp Black Pepper
  • 1.5 tsp Pumpkin Pie Spice
  • 1 tbsp Tomato Paste
  • 2 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 0.5 cup Heavy Cream


  1. Preheat oven to 450°F.
  2. Peel and cube butternut squash. Toss with 1 tablespoon oil and half the salt and pepper. Arrange in a single layer on a baking sheet and roast, turning once, until slightly softened, about 15 minutes.
  3. Toss yellow squash and onions with remaining oil, salt and pepper. Add to baking sheet with butternut squash and continue roasting until all vegetables are tender, about 20 more minutes.
  4. In a large sauce pot over medium heat, simmer pumpkin pie spice with tomato paste, stirring constantly, until fragrant, about 1 minute. Add roasted vegetables and broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Remove from heat and stir in cream.
  5. Purée soup with an immersion blender (or in a regular blender in batches). Season to taste with additional salt and pepper.
  6. Garnish with sour cream and/or toasted pumpkin seeds, if desired.

How to Calculate Net Carbs

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fibre and sugar alcohols (also known as polyols) from the total grams of carbohydrates in whole foods. This reflects the idea that fibre and sugar alcohols minimally impacts blood sugar levels at the doses present in the products.