Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

  • 1 large uncooked butternut squash  

  • 1 Tb olive oil

  • 1/2 cup chopped yellow or white onion

  • 1 cup celery, chopped to bite-size/thin slices/pieces

  • salt, pepper, and garlic powder to taste

  • 1/2 cup half and half or heavy whipping cream

  • 1/2 tsp ginger (dried)

  • Cut the squash in half, scoop out seeds.  
  • Put each half face-up on a cookie sheet or metal baking pan and spread olive oil on it.  Sprinkle generously with salt, pepper, and garlic powder.  
  • Roast in a preheated 350 degree oven until very soft, about 1 hour.  While roasting, sauté onion and celery in olive oil about 5 minutes.  
  • Turn off heat. Scoop flesh out of squash skin and add to sautéed pan on stovetop.  
  • Add cream and blend with immersion blender until pureed.  Add ginger and any other seasonings or salt & pepper to taste and heat through (but do not boil) and serve with Greek yogurt garnish.

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Amy Sotis

Information provided by local nutritionist, Amy Sotis.

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