Today I have Liz of The Lemon Bowl guest posting today. As some of you know, Liz hosted Taste of MI with me and I could not be happier to have her here posting. Her site is full of delicious and healthy recipes!

To get a taste of what Liz has to offer, check out these great recipes: Black Bean and Barley Salad, Orange Cranberry Smoothie, and Beef Shawarma with Cucumber Yogurt Sauce.


This isn’t boring soup – this Creamy Butternut Squash Soup has smoked paprika to keep things interesting. And it’s super simple to make!

Butternut Squash Soup - The Lemon Bowl

Happy Friday! My name is Liz and I’m the author of The Lemon Bowl, a healthy food blog full of tasty recipes that just so happen to be good for you.  As a fellow Michigan gal, I am thrilled to be guest posting for Rachel today.

After countless emails and tweets, it was so fun to finally meet Rachel in person when we co-hosted Taste of Michigan last year. She was 7 months pregnant at the time so I’m hoping our next visit involves a snuggly little man.

As a mother myself, I can appreciate recipes that are not only easy but also nourishing.  With two little ones at home, I thought this simple butternut squash soup would be the perfect dish for Rachel to make for her family.  It is also a great recipe to double and freeze for a later time.

BTW – I happen to know that Rachel does not enjoy peeling butternut squash so I created a recipe that skips that step entirely! What are friends for, right?

Your spoon is waiting.

Butternut Squash - The Lemon Bowl

Creamy Butternut Squash Soup with Smoked Paprika

Creamy Butternut Squash Soup with Smoked Paprika

Yield: 4-6 Servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This creamy butternut squash soup is perfect for cold days.


  • 1 butternut squash – halved and seeded
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1/8 teaspoon cayenne – optional
  • salt and pepper to taste
  • 32 oz chicken broth – low sodium
  • 2 tablespoons lemon juice
  • plain yogurt and cilantro – optional garnish


  1. Preheat oven to 350°F and line baking sheet with foil; set aside.
  2. Rub butternut squash halves evenly with olive oil, smoked paprika, cayenne, salt and pepper. Place on baking sheet, flesh side down, and roast 45 minutes or until soft.
  3. Once cool enough to handle, carefully scoop the squash away from the skin and into a soup pot. Add chicken broth to the pan and slowly puree until smooth using an immersion blender. (Note: If using a regular blender, work in batches adding half of the squash and half of the broth at a time.)
  4. Heat soup over medium heat, stir in lemon juice and check for seasoning. Add salt and pepper if necessary and serve with plain yogurt and fresh cilantro if you wish.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 118mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 5g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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Thanks again, Liz! Cannot wait to try this delicious looking Creamy Butternut Squash Soup.