Roasted Butternut Squash Soup


soup swag.

Spring is here. Which means summer is right around the corner (hello glow). However, if your outerwear still demands its own seat at the table, the heat of summer may seem out of reach. You may be thinking, I’m still hibernating. Just a few more rounds of pasta. Leave me and my Carbonara alone.

Don’t be such a curmudgeon.

We know the looming season of swimwear can be a powerful motivator, albeit a mirthless one. So we’re happy to strike a middle ground. You don’t have to go whole hog salad, quite yet. Here’s a heart healthy soup that will leave your belly full, not fat. It’s also great because the soup can be modified for Vegans or Vegetarians, with a few substitutions.






4 cups butternut squash, 2-inch cubes ( if you opt against pre-packaged squash, 1 large squash is approximately equivalent)

2 cloves of garlic, smashed

1 1/2  cup chicken broth (sub: vegetable broth)

1/2 cup milk or cream (sub: almond milk)

1 tsp fresh ground sea salt

1 tsp white pepper

1 tsp fresh ground black pepper

2 tbsp fresh thyme, chopped

3 tbsp olive oil


1. Preheat the oven to 400 degrees.

2. Toss the cubed squash, garlic, shallots, thyme, salt, and black pepper together and spread evenly in single layer across baking tray. Cook for roughly 40 minutes, flipping the squash over about halfway through. Once they are tender and slightly browned remove them from the oven.

3. In a stockpot, bring the broth to a boil. Add the roasted veggies, and reduce to a simmer. Cook uncovered for 10 minutes.

4. Remove pot from the heat. Using a hand emulsion blender (these are a god send if you like making soup, because unlike using a blender you don’t have to wait for it to cool off *) puree the veggies and the broth until smooth.

5. Add milk. Blend again for another 30 seconds. Season with white pepper and additional salt if needed.

6. Serve immediately.

Optional garnish: Crispy shallots, cheesy croutons, cheese, infused oil.

*This also saves you the trouble of reheating.

Fun Food Facts: Butternut Squash

1 cup = less than 100 calories, and NO FAT

1 cup = more potassium than a banana. Potassium help regulate water levels in your body.

1 cup = 7 grams of fiber, which is around 20% of the daily recommended amount for adults. Fiber helps keep you fuller longer, and also helps with the digestive process.

High in vitamin A, it aids in fighting heart disease.

Packed full of caretenoids. Which are thought to combat free radicals in the body, and have been reported to reduce risk of breast cancer among women.

–China Moss

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