butternut squash soup

Here is a healthier version of my roasted butternut soup.  This recipe is low fat and low cholesterol.  Even though it doesn’t use any cream, it still comes out tasting rich and creamy.

Healthy Roasted Butternut Squash Soup
Recipe type: Soup
Cuisine: Low Cholesterol
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6-8
  • 4-5 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
  • ½ tablespoon butter
  • ½ tablespoon olive oil
  • 1 medium Granny Smith apple
  • ½ medium yellow onion
  • 1 garlic clove, minced
  • ½ teaspoon dried rosemary
  • 2½ cups low-sodium vegetable or chicken broth
  • 2½ cups water
  • 1½ teaspoons kosher salt, plus more as needed
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • Dash of cayenne pepper (optional)
  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. Line a baking sheet with aluminum foil. Place the squash halves cut-side up on the baking sheet. Lightly score the top with a knife. Melt the butter and brush it over the tops and insides of the squash. Season with salt and pepper. Roast until knife tender, about 1 hour.
  3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice.
  4. Heat a large saucepan over medium heat and add olive oil. Add the apple, onion, garlic, and rosemary, season with salt and pepper, and cook, stirring occasionally, until softened, about 5-6 minutes. Remove from the heat and set aside.
  5. Once the squash is ready, remove from the oven and let sit until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
  6. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, about 15 minutes. Remove from the heat.
  7. Using an immersion blender, blend until smooth. Taste and season with salt and pepper as needed. Add a dash of cayenne pepper if you’d like to add a little heat to the soup.
  8. Serves 6-8