Joan's Butternut Squash Soup
This delicious soup has 85 calories per 1 cup serving
Recipe type: Soup
  • 1 medium butternut squash (about 2¼ pounds)
  • Nonstick vegetable oil spray
  • 1 medium onion, chopped (about 1 cup)
  • 1 tablespoon freshly grated ginger, optional
  • 1 tablespoon unsalted butter
  • 3 cups chicken broth OR canned reduced-sodium chicken broth
  • 1 to 2 cups water, as needed
  • Salt and pepper to taste
  • Low fat or nonfat sour cream and apple slices for garnish, optional
  1. Preheat the oven to 400 degrees.
  2. Cut the squash in half lengthwise, and scoop out and discard the seeds. Arrange the halves cut side down in a roasting pan that has been sprayed with the nonstick vegetable spray. Bake the squash in the oven for 40 to 45 minutes or until it is very tender. Set aside to cool.
  3. When the squash is completely cool, scoop the flesh from the skin.
  4. White the squash is baking, cook the onion and the ginger (if using) in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened. Add the chicken broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan.
  5. Transfer the mixture to a blender or a food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the saucepan and cook it over moderate heat until it is hot.
  6. Garnish each portion with a heaping teaspoon of low-fat sour cream and a few apple slices, if desired.
Recipe by Make Life Special at