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Sunday’s Comfort Food Menu

January 18, 2009

Image of butternut squash soup

I love me some soup!

Roasted Butternut Squash Soup

*Courtesy of Weight


4 cup(s) vegetable broth
12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
1/2 large Vidalia onion(s), cut into 2-inch cubes
1/2 small apple(s), peeled and cut into to 2-inch cubes
1/4 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 tsp ground nutmeg, or to taste

In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.

Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve. Yields about 1/2 cup per serving.

*You can purchase already peeled and cubed squash in the produce section of some supermarkets. You can also swap frozen, cubed squash for the fresh.
Garnish with chopped mint.

Cooked as shown here: Zero points, makes 12 servings.


I’m going to tweak this recipe slightly to use what I have in the house. I’m going to use chicken broth because I don’t have any vegetable broth and I don’t want to go back to the store. I might also try using curry, not nutmeg – an idea from a curried butternut squash soup recipe I found.

It’s crispy cold (as in frost is everywhere) outside, but the fog has dissipated and the sun is shining. What a perfect meal with a salad or even some warm French bread for an additional couple points.

One Comment
  1. limeandlemon permalink
    January 18, 2009 2:37 pm

    i love soups … and this sounds Delicious .. and really simple to make .. Laila ..

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