Butternut Squash Soup

butternut squash soup, vegetable soup, vitamin a, fall soups

A fellow yogi once made this soup for me and I’ve been hooked ever since. There are so many delicious flavors and is full of nutritious value. Butternut squash provides a hardy dose of dietary fiber, potassium, and vitamin B6. It’s overall healthy for the heart, bones, immune, and nervous systems.


Materials: Knife, cutting board, oven, skillet, baking sheet, parchment paper, blender

Ingredients: Large butternut squash, half an onion, boiled water, 5 garlic cloves, cumin, kosher salt, pepper, cayenne pepper powder, lemon, pumpkin seeds


  • Preheat oven to 450 degrees
  • Peel the skin, clean out seeds, and chop the butternut squash. You may opt to use pre-chopped butternut squash if desired
  • Place parchment paper on top of baking sheet
  • Slice the ½ onion
  • Peel and dice the garlic cloves


  • Place chopped butternut squash on baking sheet laid with parchment paper
  • Top with diced garlic
  • Drizzle olive oil all over
  • Sprinkle a tspn of kosher salt and ground pepper on top
  • Mix with hands
  • Place in preheated oven for 45 min


While the butternut squash is roasting in the oven, begin on the onion topping.

  • Preheat the skillet on a low fire over the stove
  • Add I tbspn of olive oil
  • Add sliced onions and sauté for 2-3 min
  • Add a pinch of salt and pepper
  • Add a tspn of cayenne pepper
  • Turn off heat and squeeze half a lemon on top of onions


Once the butternut squash is done:

  • Remove from oven and place half into blender
  • Add 1 cup of water
  • Blend until smooth
  • Pour into a bowl
  • Add 2 tbspns of roasted butternut squash
  • Add 2 tbspns of sautéed onions
  • Sprinkle pumpkin seeds

Try this recipe and tag #ilynsi with a photo so I can see! Comment below and let me know what you think.

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