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Roasted Butternut Squash Soup


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  • 1 butternut squash
  • 1 tbsp. canola oil or olive oil
  • 1 yellow onion
  • 1 tsp garlic, minced
  • 1 tsp cumin
  • 3 1/2 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


Servings 2


Step 1

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