butternut squash soup
Healthy Butternut Squash Soup

There are times for luxurious butternut squash soup laced with brown butter and then there are times for a more austere version that doesn’t involve homemade stock, a gaggle of aromatics, bouquet garni, and tedious straining. This isn’t a knock on the former — she’s an elegant special occasion soup, and you can taste the extra fuss that goes into her. Sometimes though, you just want an everyday soup — a practical gal that’s into healthiness, nourishment, and minimum effort.

For times like these, I turn to my Healthy Butternut Squash Soup. Comforting, satisfying, zero-guilt goodness, step right up. Did I mention, it only requires 3 main ingredients? Butternut squash, onion, chicken (or vegetable) broth. How wholesome.

The recipe is simple. Cut up the butternut squash and onion, and roast until soft and delightfully caramelized. The roasting takes some time, but it’s dead time — just stick it in the oven, set a timer, and go do something else. Then, bring your broth to a simmer in a large pot, add the roasted veggies, and puree. That’s it!

Finish with a drizzle of EVOO or spoonful of plain yogurt for a little extra panache. Serve with some tomato focaccia or garlicky bread sticks if you’d like. (I do.) Simple, good, healthy — it’s hard to eat this without feeling self-congratulatory.

butternut squash soup
Butternut Squash Soup and Tomato Focaccia

Healthy Butternut Squash Soup
Comforting, nourishing, zero-guilt goodness, using only 3 main ingredients. You just can’t beat that.

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Yield: 6 servings


1 butternut squash
1 yellow onion
32 oz. chicken (or vegetable) broth
2 tablespoons olive oil
Salt and pepper to taste


Preheat oven to 450 F.

Peel, de-seed, and dice the squash into roughly 1-inch cubes (doesn’t need to be perfect).

Peel and dice the onion into roughly 1-inch pieces.

Place the squash and onion onto a foil-lined baking sheet. Drizzle with olive oil and season with a generous pinch of salt and pepper. Roast in oven for 45-50 minutes until squash is lightly golden and fork-tender.

In a large pot, bring the broth to a simmer. Add the roasted veggies. Puree using an immersion blender, regular blender, or food processor. (If using a regular blender or food processor, work in batches so that your container isn’t full to the brim, and be careful not to burn yourself). Finish with a drizzle of EVOO or spoonful of plain yogurt if you’d like, and enjoy!

Healthy Butternut Squash Soup 2 January,2014Stephanie Hua

  • Tavia

    Is the focaccia from Liguria Bakery?

  • No, it’s actually from Mara’s on Columbus. I’ve been meaning to try Liguria though!

  • yum yummm. I just made this super easy soup and the roasted onion gave it a sweet and smoky flavor. Thanks, Stephanie. What a gift.

  • @Anna Mindess: So glad you enjoyed it! Don’t you just love the simplicity? It’s so easy it feels like you’re cheating 🙂


Stephanie Hua

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well.

Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.

Stephanie’s writing and photography have been featured in Fodor’s Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.

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