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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Not looking forward to the cold?  Warm up with a cup of butternut squash soup!

Serves: 4 (Serving= 1 cup)


  • 2 pounds butternut squash, peeled with insides scooped out, cubed (about 7 cups)

  • ¾ large onion, chopped into 6 large chunks

  • 1 Tablespoon extra-virgin olive oil

  • 2 cups reduced sodium chicken broth (use gluten free stock/broth for GF version)

  • 1/3 cup + 1 Tablespoon fat-free evaporated milk

  • ¼ teaspoon minced garlic

  • ¼ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Toss squash and onion in olive oil and place on baking sheet.  Bake for 20 minutes or until soft.  If any pieces are charred, cut those off and discard.
  3. Put squash, onion and rest of ingredients in blender.  Blend until smooth. May add additional broth or milk if a smoother consistency is desired.