Oh My Gourd! Tasty Dinner Recipes for Fall

Butternut Squash Soup

Butternut squash soup recipe
photo: iStock


(75 calories per cup)

●     1 Medium-size butternut squash, peeled and seeded

●     1 White onion, diced (use half for soup)

●     6 Cups of low sodium chicken stock

●     1/8 Tsp. nutmeg

●     ¼ Tsp. red pepper flakes (optional)

●     1/8 Tsp. salt and 1/8 Tsp. pepper

●     EVOO, also known as Extra Virgin Olive Oil (I’m channeling my inner Rachel Ray here, but be sure to use cold pressed olive oil.)


1.    Peel and dice the butternut squash into one inch squares (size isn’t a huge issue here, but try to make them as consistent as possible for cook time purposes) and dice the onion

2.    In a deep stainless steel pan, drizzle roughly two tablespoons of EVOO to lightly coat the bottom of the pan and turn to a medium heat

3.    Add in half of the onion to the pot and allow to sizzle until clear (between 5-10 minutes)

4.    Add in squash and chicken stock and cover for 20 minutes, stirring occasionally

5.    Using a blender, puree the squash and onion mixture and return to the original pot

6.    Add in salt and pepper and nutmeg (to taste)

7.    If you’re like me and tend to think everything needs a little extra kick, sprinkle in some red pepper flakes for a little zing 

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