Butternut Squash Soup

Butternut squash soup is one of my favorites. However, most recipes I come across are cream based. While this is very tasty, it is not so helpful in my quest to regain my figure. So when I found this recipe, which has no cream in it, I knew I had to try it.

Butternut Squash Soup
From Real Simple: Meals Made Easy

1 3-pound butternut squash (I think mine might have been slightly smaller)
3 Tbsp olive oil (I don’t think I used that much)
3 teaspoons salt (I don’t think I used that much)
1/8 teaspoon black pepper
1 Tbsp unsalted butter (I used salted, all I had, but I decreased my salt in other areas)
1 large yellow onion, chopped
3 celery stalks, chopped
1 Tbsp chopped fresh sage leaves
1 32-ounce container of low sodium chicken broth (you could use vegetable stock if you wanted to make this vegetarian)

Heat oven to 400*. Peel and seed the squash. Cut into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil (I used less), 2 teaspoons of the salt (I didn’t use that much), and the pepper and toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more.

Meanwhile, heat the butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes.

Add the broth, 2 cups of water, the remaining salt (I omitted), and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot and warm over medium-low heat. Using an immersion blender, puree the soup until smooth.


Verdict: I haven’t had a full bowl of this yet. I made it this morning for dinner tonight (I’m going to reheat it). However, I tried it to make sure the seasonings were okay, and it was very good! I think the fresh sage makes this soup what it is. Don’t skimp and use dried. The smell you get to enjoy while cutting up the sage is reward enough for using fresh!
Husband’s take: He hasn’t tried it yet. Although, if I know my husband at all, he’ll eat this, tell me it is good, but it won’t be his favorite. And I wouldn’t even dream of making a meal for him out of this. I would be perfectly happy eating this and a grilled cheese sandwich, but the man needs his meat (at dinner time…I could probably get away with it at lunch).
Changes I would: None, this is really good. In the picture in the cookbook, they show it with what looks to be homemade croutons–that would be very tasty.
Difficulty: Very easy.
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  1. I made this soup again this weekend and got rave reviews. Folks love it! I like to serve it with homemade parmesan croutons. Delish!

  2. Rachel — just wanted to let you know I made this tonight and Dan and I both enjoyed it! For anyone who might want to know — I used 2 T of oil (instead of 3) and 1 T of Olivia instead of butter and it came out to be about 80 calories per cup — not bad!

  3. Megan–The version on your site sounds great too. I always have nutmeg in the house so it would be a better go-to recipe. Plus, I love nutmeg!
    Karen–It would be great with ham! What do you put in your soup?

  4. This looks like a great recipe! I've made a variation of this before…it goes REALLY well with ham. yum!

  5. I love butternut squash soup! This looks like a great version. I've never tried fresh sage before!

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