There are times for luxurious butternut squash soup laced with brown butter…and then there are times for a more austere version that doesn’t involve homemade stock, a gaggle of aromatics, bouquet garni, and tedious straining. This isn’t a knock on the former – she’s an elegant special occasion soup, and you can taste the extra fuss that goes into her. Sometimes though, you just want an everyday soup – a practical gal that’s into healthiness, nourishment, and minimum effort.

For times like these, I turn to my Healthy Butternut Squash Soup. Comforting, satisfying, zero-guilt goodness, step right up. Did I mention, it only requires 3 main ingredients? Butternut squash, onion, chicken broth. How wholesome.

The recipe is simple. Cut up the butternut squash and onion, and roast until soft and delightfully caramelized. The roasting takes some time, but it’s dead time – just stick it in the oven, set a timer, and go do something else. Then, bring your broth to a simmer in a large pot, add the roasted veggies, and puree. That’s it!

Finish with a drizzle of EVOO or spoonful of plain yogurt for a little extra panache. Serve with some tomato focaccia or garlicky bread sticks if you’d like. (I do.)

Simple, good, healthy – it’s hard to eat this without feeling self-congratulatory.

Healthy Butternut Squash Soup recipe

Butternut Squash Soup + Tomato Focaccia

Healthy Butternut Squash Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Comforting, nourishing, zero-guilt goodness, using only 3 main ingredients. You just can't beat that.


  • 1 butternut squash
  • 1 yellow onion
  • 32 oz. chicken (or vegetable) broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat oven to 450 F.
  2. Peel, de-seed, and dice the squash into roughly 1-inch cubes (doesn"™t need to be perfect).
  3. Peel and dice the onion into roughly 1-inch pieces.
  4. Place the squash and onion onto a foil-lined baking sheet. Drizzle with olive oil and season with a generous pinch of salt and pepper. Roast in oven for 45-50 minutes until squash is lightly golden and fork-tender.
  5. In a large pot, bring the broth to a simmer. Add the roasted veggies. Puree using an immersion blender, regular blender, or food processor. (If using a regular blender or food processor, work in batches so that your container isn't full to the brim, and be careful not to burn yourself). Finish with a drizzle of EVOO or spoonful of plain yogurt if you'd like, and enjoy!

This post was originally published on KQED’s Bay Area Bites on January 17, 2012.