• Monika

3 ingredient roasted butternut squash soup

This is one of my favorite fall/winter soups. Slightly sweet, earthy and very creamy (without the cream).

All you need is 3 main ingredients: a butternut squash, an onion and chicken stock. Some oil and spices. No milk, no cream. Simple, pure and super yummy.

I kind of went with the flow on the seasoning. I figured paprika, cinnamon, garlic and salt would work well and boy, oh boy, did they deliver!

Single serving of this soup provides with 202% of daily intake of Vitamin A. Great for your eyes, skin, hair and sof tissues.

3 ingredient roasted butternut squash soup

Prep time: 5 minutes

Cook time: 40 mintes

Serves: 6

Nutrition per serving: 80 calories, 2 g fat, 12 g carbs, 2 g protein, 238 mg sodium.


  1. 1 butternut squash, peeled and cubed (1.5 inch) - about 4 cups

  2. 1 carton (32 fl oz) of organic chicken stock + some more water if necessary

  3. 1 medium onion, chopped

  4. Avocado oil to drizzle

  5. Generous sprinkle of paprika, garlic powder, salt and cinnamon


  1. Heat the oven to 425 F and arrange a rack in the middle. Line a baking sheet with parchment paper.

  2. Peel the squash with a vegetable peeler and cut into 1.5 inch cubes. Move to a bowl. Generously sprinkle with even amounts of paprika, garlic, salt and cinnamon. Drizzle with avocado oil and toss well.

  3. Bake for about 30 minutes or the squash is soft and golden, turning occasionally.

  4. Half way through as the squash roasts, sauté the onions in medium pot for about 10 minutes. Then add chicken stock and boil under cover for about 10 minutes.

  5. Once the squash is ready, add it to the pot of onions and chicken stock and boil together for another 5 minutes.

  6. Blend with a hand blender or Vitamix for extra smoothness. Add water if the soup is too thick.

  7. Serve and enjoy!

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