Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Nothing beats a bowl of soup to warm you up on a cold winter day.  This roasted butternut squash soup is one of my favorites.   You would think it is loaded with cream, but actually there is just a touch of fat free half and half to add to the consistency.  At about 100 calories per serving and fat free, I could probably eat this entire pot of soup for breakfast, lunch and dinner.  Okay, maybe not breakfast but you get what I am saying, it is really good. 

This soup only requires five ingredients,.  Yep, only five plus any garnish you would like to add.  And even though there are only a few ingredients, this soup has great flavor.   This soup is perfect alone or top with croutons, creme fraiche or even a dollop of pesto.  My favorite is a sprinkle of chopped pistachios and dates, but the options are endless.  You could even toss in some chunks of roasted butternut squash.  This soup is easy, cheap, and healthy, definitely my kind of meal to make any night of the week.  Serve as a starter for a weekend brunch, or with a fresh baguette and a salad for a quick weeknight dinner.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Preheat oven to 400 degrees Fahrenheit.  Place butternut squash flesh side down on baking sheet.  Roast for 30-40 minutes until tender. 

Roasted Butternut Squash Soup

Remove flesh from cooked squash and place in a blender or food processor with chicken or vegetable broth. 

Roasted Butternut Squash Soup

Blend until smooth. 

Roasted Butternut Squash Soup

Pour into a medium saucepan over medium-low heat.  Stir in fat free half and half, cinnamon and nutmeg.  Cook, stirring occasionally until heated through.  Ladle into bowls and enjoy. 

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Ingredients
  • One 2½ pound butternut squash halved lengthwise and seeded
  • 14.5 ounce can low sodium chicken or vegetable broth
  • ½ cup fat free half and half
  • ¼ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Chopped pistachios for garnish (optional)
  • Chopped dates for garnish (optional)
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray and place squash flesh side down on baking sheet. Bake for 30-40 minutes until flesh is tender. Allow to cool.
  2. Scrap the flesh from the skin and place in a blender or food processor. Add in chicken or vegetable broth and blend until smooth. Pour into a medium saucepan over medium low heat and stir in half and half, cinnamon and nutmeg. Cook, stirring occasionally until heated through then ladle into bowls. Garnish with desired toppings.
Nutrition Information
Serving size: Serves 4

 

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Comments

  1. says

    I LOVE butternut squash soup! I make a similar version to yours but I add a little bit of sage to the mix! Simple and delicious!
    I just stumbled upon your blog and am already a fan! your recipes look fantastic!

  2. Heather Berry says

    I just made your soup and it’s amazing! I too added two tablespoons of brown sugar and a dash of salt. Thank you for the step-by-step pictures and instructions. I’m a novice soup maker and your recipe was very easy to follow.

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