When the temperatures start to drop the first thing I think of isn’t a pair of boots or a cozy sweater. Nope, the first thing I think about is soup! For times like these, I turn to my Healthy Butternut Squash Soup. For comforting, satisfying, zero-guilt goodness; step right up. Did I mention it requires only 3 main ingredients? Butternut squash, onion, and vegetable broth- that’s it. How wholesome!
The recipe is simple. Cut up the butternut squash and onion, and roast until soft and delightfully caramelized. The roasting takes some time, but it’s dead time – just stick it in the oven, set a timer, and go do something else. Then, bring your broth to a simmer in a large pot, add the roasted veggies, and puree. That’s it!
Healthy Butternut Squash Soup
Comforting, nourishing, zero-guilt goodness, using only 3 main ingredients. You just can’t beat that.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hours, 10 minutes
Yield: 6 servings
1 butternut squash
1 yellow onion
32 oz. vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
- Preheat oven to 450 F.
- Peel, de-seed, and dice the squash into roughly 1-inch cubes (doesn’t need to be perfect).
- Peel and dice the onion into roughly 1-inch pieces.
- 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, regular blender, or food processor. (If using a regular blender or food processor, work in batches so that your container isn’t full to the brim, and be careful not to burn yourself).
Sarah Kuretzky, M.A., CPT, CHHC