Butternut Squash Soup

developed by Church Health Center Wellness

Prep time: 15 minutes
Cook time: 30 minutes
Makes 6 servings
Serving Size: 1/6 of soup
Nutrition Facts (per serving): Calories: 123; Total Fat 3.5 grams; Saturated Fat: 1 gram; Cholesterol: 3.5 grams; Sodium 375 mg; Carbohydrate: 24 grams; Fiber: 3 grams; Protein: 2 grams


  • 2 large butternut squash, seeded and halved lengthwise
  • 1 Tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 1 teaspoon ground white pepper
  • Onion powder and garlic powder to taste
  • 3 cups reduced sodium vegetable broth
  • 2 Tablespoons honey
  • 1 teaspoon finely chopped fresh ginger
  • 1/4th cup half and half
  • Dash of nutmeg


  1. Preheat the oven to 400 degrees.
  2. Brush the butternut squash with olive oil and season with salt, pepper, onion powder, and garlic powder.
  3. Place squash on a foil lined cookie sheet coated with cooking spray with ½ cup water added to cookie sheet to prevent squash from burning.
  4. Put in oven and let squash roast for about 40 minutes.
  5. Scoop the flesh from the skin and place in a medium sized saucepan. Add the honey, vegetable broth and the ginger. Bring to a simmer then blend mixture with a food processor, blender or stick blender. Stir in the half and half and return to a simmer.
  6. Season to taste with salt, pepper, onion powder, garlic powder and nutmeg if desired.

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