Roasted Squash Soup


Cutting a fresh squash can be daunting if you don’t have a lot of upper body strength. If you bake it as you would a whole potato, it’s easy to slice open after it’s cooked. This fat-free creamy soup is a great first course to start holiday dinner. This recipe evolved over time as I started adding apples and cinnamon with a hint of sweetener and tang. It can be as homey or elegant as you wish. A handheld stick blender to puree all the ingredients completes making this really simple to create.



Servings: 6 to 8 People


  • 1 large butternut squash
  • 1 red onion quartered
  • 4 cups vegetable broth
  • ¼ teaspoon cinnamon
  • 1 apple peeled and quartered
  • 1 cup Orange Puree Make-Ahead Recipe
  • ½ teaspoon salt
  • ½ cup evaporated skim milk optional


  • Preheat oven to 375.
  • Rinse whole squash, prick with fork (as you would a baked potato), place on a baking sheet with the onion and bake for 45 minutes.
  • Remove squash and onion from oven. Set the onion aside while you cut open the squash and scoop the flesh from the skin. Place the onion, squash flesh, broth, cinnamon, salt, apple, and Orange Puree in a large soup pot. Bring to a simmer and cook for 15 to 20 minutes.
  • Use an immersion blender to puree the soup to a smooth consistency. Alternately, you can puree the soup in batches using a blender.
  • Stir in the evaporated milk, if using, and serve. Top with toasted pumpkin seeds, if using.