Low Fat Roasted Butternut Squash Soup

Low Fat Roasted Butternut Squash Soup ~ This amazingly flavorful soup has only a few ingredients, but, boy do they sing!  It turns out smooth, creamy & rich tasting...but only has a bit of olive oil, so it's low fat.  I just love it when a meal can be made simply, without having to weight it down with added fat & calories.  This is a soup you can enjoy without guilt ~ Oh, yeah!

Low Fat Roasted Butternut Squash Soup
makes about 6~8 servings


  • one whole, peeled butternut squash, chopped
  • one large onion, chopped
  • olive oil for drizzling
  • balsamic vinegar for splashing
  • your favorite dried herbs for sprinkling, like ~ basil, oregano, garlic and/or rosemary
  • 7 cups chicken broth (or your favorite kind)
  • salt & pepper, to taste
  • Pam, cooking spray

Preheat oven to 400F degrees.

Toss chopped butternut squash & chopped onion, with a good drizzle of olive oil, a healthy splash of balsamic vinegar & a sprinkling of dried herbs.  Place all in a roasting pan, sprayed with Pam (and lined with foil for quicker clean-up, if desired) in a 400 degree oven & bake for about 25 minutes ~ giving it a stir about halfway through.  Cook until the veggies are soft & starting to caramelize.

Puree the roasted veggies in a food processor with a cup of chicken broth, adding a bit more if needed.  When completely smooth, pour the pureed vegetables into a soup pot & then add remaining chicken broth.  Simmer for about 10 minutes, taste & adjust the seasoning if necessary.  Salt & pepper to taste. 

This soup turned out fantastic!  It's such a deceptively simple soup, but absolutely jam packed with flavor & so velvety.  Roasting the veggies gives it such a depth, you just can't get that when you only simmer the veggies.  Garnish the soup with dollop of plain yogurt or light sour cream & then swirl it in, for a little extra taste treat.  You can spin this soup so many different ways ~ like exchanging the chicken broth for a veggie broth, to make it vegetarian...or, using pumpkin, instead of the butternut squash, for a perfect fall soup...or, adding some light cream, if you are feeling a bit decadent...or, just simply as is.  Enjoy!

Update ~ 1/26/2013
TracyK, a reader of the blog, shared her tweaks to my recipe that sound so good!!  She added 2 peeled Granny Smith apples and used fresh rosemary and garlic, instead of dried.  What simple, but inspired additions to the soup.  Next time I make it, I'll cook it her way.  Thanks so much for sharing, TracyK!  :)


  1. I tried your recipe for butternut squash soup and added 2 peeled Granny Smith apples, and I used fresh rosemary and garlic instead of dried....it turned out delicious

    1. Hi TracyK!

      Those additions to the soup sound so goood!! I updated the post to include a comment about how you tinkered with the recipe. I'm sure others will want to try it your way, too. Thanks so much for sharing what tweaks you did to the soup! You ROCK!


  2. I included the apples TracyK suggested as well as carrots and a dash of cinnamon ~ I used Himalayan Pink salt to cut the sodium also ~ you only need 1/3 what u require and it's not a sodium retained by the body. AWESOME, satisfying soup!!


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