Roasted Butternut Squash Soup

Fall is the perfect time to enjoy warm soup with just-in-season squash! Butternut squash has a rich creamy flavor and offers high flavor without the fat. Follow our simple recipe (just 3 steps!) for delicious and healthy Roasted Butternut Squash Soup. Your whole family will love it!

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What You’ll Need:

  • 4 cups (cubed peeled butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive or canola oil
  • 1/4 teaspoon sea salt
  • 4 large shallots, peeled and halved
  • 2 tablespoons freshly chopped garlic
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2 cups low sodium chicken stock
  • 2 tablespoons (1-inch) slices fresh chives
  • 1/4 cup toasted pine nuts
  • Cracked black pepper (optional)


1. Preheat oven to 375°.

2. Combine first 6 ingredients in a roasting pan, and stir or toss until all ingredients are well mixed. Bake at 375° for 50 minutes or until tender, stirring occasionally. Allow mixture to cool for 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives, pine nuts, and cracked pepper, if desired.


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