Roasted Butternut Squash Soup

5 from 1 reviews


  • One 2 1/2 pound butternut squash halved lengthwise and seeded
  • 14.5 ounce can low sodium chicken or vegetable broth
  • 1/2 cup fat free half and half
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Chopped pistachios for garnish (optional)
  • Chopped dates for garnish (optional)


  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.