UA Cooperative Extension - Nutrition Network

Roasted Butternut Squash Soup

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October 16, 2017

  • Prep: 30 mins
  • Cook: 40 mins
  • 30 mins

    40 mins

    1 hr 10 mins

  • Yields: 8 servings


1 tablespoon olive oil

1 large (2½-3 pound) butternut squash

salt and pepper to taste

1 onion, roughly chopped

1 tablespoon chopped fresh sage

3 garlic cloves, roasted

4 cups vegetable broth

¼ cup toasted pumpkin seeds (optional)


Wash hands well with soap and warm water. Wash produce thoroughly.

Preheat the oven to 400°F. Line or grease a baking sheet.

Cut the butternut squash in half lengthwise and remove the seeds. Place on the baking sheet, brush with olive oil, and sprinkle with salt & pepper. Bake for 30-40 minutes, until tender. Remove from oven and let it cool slightly. Scoop out the flesh.

In a large pan over medium heat, sauté onion until soft, about 5 minutes. Add chopped sage and sauté for about another minute.

Add roasted squash, garlic and vegetable broth. Bring to a boil and then simmer for about 20-25 minutes. Cool slightly.

Pour into a blender, processing it in batches until smooth.

Pour back into the pot to keep it warm. Season with salt and pepper.

Pour into bowls, and garnish with pumpkin seeds.

Serve immediately.


Nutrition Facts

Serving Size1 cup
Total Fat2g
Saturated Fat0g
Percent calories from fat0g
Total Carbohydrates22g
Dietary Fiber6g