Butternut Squash Soup
Prep time
Cook time
Total time
You'll love this delicious vegetarian and gluten free soup!
Serves: 6
  • 2 Anjou pears, peeled, cored and chopped into 1 inch chunks
  • 1 small butternut squash, peeled, seeded and chopped into 1 inch chunks
  • 3 tsp. extra virgin olive oil, divided
  • 1 small yellow onion, finely diced
  • Sea salt
  • Freshly ground black pepper
  • 3 cups low sodium vegetable broth
  • ¼ cup low fat Greek yogurt (optional)
  • 1 Tbsp. pumpkin seeds (optional)
  • Ground nutmeg (optional)
  1. Preheat oven to 400 degrees.
  2. Combine pears and squash in a roasting pan. Drizzle with 1½ tsp. olive oil and toss to coat. Spread out in a single layer in pan.
  3. Roast in oven until squash begins to brown and soften, about 20 minutes. Remove from oven and set aside.
  4. Meanwhile, in a large saucepan, heat remaining 1½ tsp. olive oil on medium. Add onion and sprinkle with salt and pepper. Saute until onion is softened and golden brown, about 3 minutes.
  5. Add pear-squash mixture and broth and bring to a boil. Reduce heat to low and simmer for 15 minutes.
  6. Puree mixture in a food processor until smooth. Garnish each serving with yogurt, pumpkin seeds and nutmeg, if desired.
Nutrition Information
Serving size: ¾ cup Calories: 120 Fat: 4.5 g Carbohydrates: 17 g Sugar: 8 g Fiber: 3 g Protein: 4 g