butternut squash soup
butternut squash soup

VIDEO: Roasted Butternut Squash Soup Recipe

Posted on November 27, 2018 by Henry Ford Health Staff

This comforting Roasted Butternut Squash Soup recipe is low in fat and packed with fiber to keep you full longer and nutrients like potassium, vitamin C and vitamin B6, which are essential for bone health and strengthening your immune system. For added texture and flavor, we sprinkle each bowl with a simple topping of toasted panko breadcrumbs, Parmesan cheese and chives.

Roasted Butternut Squash Soup

(Downloadable/printable pdf version of this recipe

Yield: 6 servings (1 cup each)


8 cups (about 2 small) butternut squash, peeled, seeded and cut into chunks
2 Tablespoons canola oil, divided
1 cup diced onion
2 cloves garlic, minced
1 teaspoon rubbed sage
3 cups reduced-sodium chicken broth
2 Tablespoons sherry
2 teaspoons margarine
1/3 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 Tablespoon snipped chives


Preheat oven to 375º F. Place squash chunks on a sheet pan with sides and drizzle with 1 Tablespoon oil; toss to coat. Roast squash in oven for 35 to 45 minutes, or until tender. Add 1 Tablespoon oil to a large stockpot and sauté onions, garlic, and sage over medium heat for 3 to 5 minutes. Add roasted squash and broth to stockpot and heat to a boil. Remove from heat and use an immersion blender to puree soup until smooth. (If you don’t have an immersion blender, you can also carefully transfer soup to a food processor or blender in batches to puree.) Return soup to pot and stir in sherry.

To prepare soup topping, melt margarine in a small sauté pan. Add panko bread crumbs and toast until golden brown. Remove pan from heat and allow crumbs to cool for about 5 minutes. Stir in parmesan cheese and chives. Serve each bowl of soup with bread crumb and cheese topping.

butternut squash diced

Cook’s Note: Not sure how to dice butternut squash? Check out this handy how-to video for an easy method. Microwaving the squash for a couple of minutes before peeling it helps the skin come off a little easier. Just be sure to let it cool slightly before handling it because it may be hot.

NUTRITION INFORMATION PER SERVING: 173 Calories; 5 grams Fat; 1 gram Saturated Fat; 3 mg Cholesterol; 343 mg Sodium; 28 grams Carbohydrates; 4 grams Fiber; 4 grams Protein


Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or email ContactUs@henryfordlivewell.com.


Categories : EatWell

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