Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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  • Prep Time


  • Total Time


  • Servings




  • 1

    butternut squash

  • 1

    tbsp. canola oil or olive oil

  • 1

    yellow onion

  • 1

    tsp garlic, minced

  • 1

    tsp cumin

  • cups vegetable or chicken broth

  • Cayenne pepper (optional)

  • Cut butternut squash in half lengthwise

  • Place each half, flesh side down on a lightly greased baking sheet

  • Roast in a 425o oven for 30-40 minutes until tender

  • Remove from oven and allow to cool

  • Heat oil in a large sized saucepot over medium heat

  • Add onions and cook for 4-5 minutes

  • Stir in garlic and cumin and continue cooking for 1 minute

  • Pour in broth and bring to boil; turn to simmer and cook for 5 minutes then remove from heat

  • Remove seeds from center of squash and discard

  • Scoop butternut squash out of skin and add to broth

  • Puree mixture in blender or food processor until smooth

  • Season with salt and cayenne pepper to taste (optional but really adds a nice kick!)

  • Serving size: 4

  • Serves as a complex carbohydrate to be enjoyed during the day

  • Enjoy one serving size along with protein of choice – chicken, fish, eggs, lean beef, etc.

  • Another easy protein option: upon serving time (not while cooking) add a scoop of pure whey or soy protein powder (unsweetened/unflavored – no carbs just protein) and that takes care of your macronutr

  • Enjoy


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