I love butternut squash soup but have never made it. I wanted to find a recipe that didn’t include cream, since I’m still trying to lose these last 5-10 pounds. This was perfect, especially on cold and rainy days! Roasting the squash creates a rich, caramelized flavor that adds depth to the soup. If you don’t have time for roasting, you can always cook the squash in the broth.
1 medium butternut squash (about 3 lbs), peeled, seeded and cut into 1 inch cubes
2 Tbsp olive oil, divided
½ tsp ground fresh pepper
¼ tsp salt
1 large onion, chopped
3 celery ribs, chopped
32 oz box of reduced-sodium chicken broth
Place squash in a 15x10x1 in baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Bake uncovered at 425 degrees for 30-35 minutes until tender, stirring every 15 minutes. Set aside.
In a Dutch oven or large stockpot, sauté the onion and celery in the remaining tablespoon of olive oil until tender. Stir in the broth and reserved squash. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes. Remove pot from heat and cool slightly.
In a blender, puree the soup in batches until smooth. Return to the pan and heat thoroughly. Season with additional salt and pepper as needed.
Recipe slightly adapted from Taste of Home Healthy Cooking Magazine