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Healthy Butternut Squash Soup

  • 1 butternut squash
  • 1 yellow onion
  • 32 oz. chicken (or vegetable) broth- low sodium
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Prep Time

Preheat oven to 450 F.

Peel, seed, and dice the squash into cubes that are about 1 inch wide.
Peel and dice the onion.

Place the squash and onion onto a foil-lined baking sheet. Drizzle with olive oil and season with a generous pinch of salt and pepper. Roast in oven for 45-50 minutes until squash is lightly golden and fork-tender.

In a large pot, bring the broth to a simmer. Add the roasted veggies. Puree using an immersion blender, a regular blender, or a food processor. If you are using a regular blender or food processor, blend in batches so that your container doesn’t overload.

Finish with a drizzle of olive oil or spoonful of plain greek yogurt for a creamy touch, and enjoy!

6 servings