Butternut Squash Soup

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This soup recipe is light, healthy, and delicious. Instead of using potatoes, it calls for roasted veggies such as carrots, parsnips, and cauliflower - both adding a natural sweetness and lightening up on the starchiness.

It also freezes well and can really come in handy on those nights when you find yourself in a time crunch!

Recipe Calories
Calories 150 calories
Recipe Fat
Fat 6 grams fat
Recipe Prep Time
Prep Time 10 minutes
Recipe Cook Time
Cook Time 20 minutes
Recipe Yield
Yield 8


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 butternut squash, peeled and cubed
  • 1 leek, sliced
  • 2 cups veggies of choice
  • 4 cups unsalted chicken stock
  • 1 cup half and half
  • freshly ground black pepper


  1. In a large dutch oven melt the olive oil and butter over medium heat. Add the butternut squash and toss and saute for about 5-10 minutes. Add the leeks, additional veggies, and stock.
  2. Bring the mixture to a simmer and cover. Let it cook, stirring and tossing the veggies occasionally, until the butternut squash becomes soft and easily mashed by a fork or whatever utensil you are using to stir everything.
  3. Remove from the heat. Carefully blend the mixture in a blender or use a handheld blender to puree everything together until you reach your desired consistency (I go with a pretty smooth mixture here as I’m trying to get the daughter to not realize it’s veggies, but otherwise I might like a fairly chunkier texture).
  4. Stir in the half and half and black pepper. Sprinkle some cinnamon or ground nutmeg with an extra touch of half and half drizzled on top.
  5. Garnish with chives or rosemary.

Consider pairing with a piece of cheesey toast and you won't regret it!