Print Options:

Roasted Butternut Squash Soup

Yields8 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 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)
1

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

2

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

3

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.

4

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

5

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

6

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

7

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

8

Pour into bowls, and garnish with pumpkin seeds.

9

Serve immediately.

Nutrition Facts

8 servings

Serving size

1 cup

Amount per serving
Calories110
% Daily Value *
Total Fat 2g3%

Saturated Fat 0g
Cholesterol 0mg
Sodium 240mg11%
Total Carbohydrate 22g8%

Dietary Fiber 6g22%
Total Sugars 0g
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.