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delicious butternut squash soup nutrition

Butternut Squash Soup

Makes 4 servings

350 calories


8 oz. cubed butternut squash

6 oz. raw sweet potato

1 medium sized carrot, skinned & chopped

1 celery stalk

1/4 cup yellow onion, chopped

1 tbs. olive oil

1 cup low-sodium chicken broth

1 cup water

Salt & pepper, to taste

Toppings per serving:

2 sliced turkey bacon, cooked & chopped

2 tbs. non-fat greek yogurt

2 tbs. shredded mozzarella cheese



  1. Preheat the oven to 400 degrees
  2. Chop all vegetables, potatoes, and squash. Place in a single layer on a large baking sheet lined with parchment paper. Drizzle with olive oil. Roast for 40 minutes.
  3. Remove from oven and pour all ingredients from pan in a high-powered blender with water, chicken broth, salt & pepper, or add to a large pot and hand emulsifier. If soup is too thick, add more water until right consistency is reached.
  4. Serve warm topped with bacon, yogurt, cheese, and chives.