A reader just commented that the link to the Butternut Squash Soup recipe wasn’t functioning and bemoaned the recipe’s not being available. Until I am able to figure out what happened, I thought I’d repost the recipe here and now, since it’s the perfect season to enjoy this savory, filling soup.

I just made a big batch of it to serve in espresso cups as one of several passed hors d’oeuvres at a recent Santa Barbara Choral Society fundraising event we held in our home. It’s one of my favorite soups and everyone seems to enjoy it. Hope you will, too.

Roasted Butternut Squash Soup

Hearty, filling, and delicious, this is one of our all-time favorite soups and one that we make often for family and friends. While it’s certainly not ultra low carb, it packs a good nutritional bang—especially in beta-carotene and potassium—for the carb buck.

Serves 6

1 butternut squash (about 10-inch length)
1 tablespoon unsalted butter
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg

1 tablespoon butter
½ medium yellow onion, peeled and diced
1 small tart green apple, peeled and diced
pinch salt and pepper
3 cups vegetable broth or water
4 tablespoons butter for browned butter garnish (or avocado oil or roasted pumpkin seed oil)

1. Remove the stem end from the butternut squash and split the squash in half lengthwise. Scoop out and discard the seeds.
2. Dot the halves with the first tablespoon of butter and sprinkle on the salt, pepper, cinnamon and nutmeg.
3. Roast the squash in a 400-degree oven for 45 minute to 1 hour, until fork tender.
4. Meanwhile, melt a second tablespoon of butter in a 2 quart saucepan over medium heat; when butter foams, add onion and apple, season lightly with salt and pepper, and sauté until tender. Set aside.
5. When squash is cool enough to handle, use a large spoon to scoop the pulp into a blender jar or the work bowl of a food processor. Add the sautéed onion and apple and about half the vegetable broth or water and process until smooth. Return soup to the saucepan, add remaining liquid to desired thickness, and keep warm over low heat. (At this point, the soup can be refrigerated in a covered container and held for 24 hours. Return soup to a saucepan and bring to a simmer before proceeding.)
6. (Optional) In a small skillet over medium heat, melt the remaining butter and cook it until it is a deep golden brown.
7. Ladle soup into bowls, drizzle a tablespoon of browned butter, avocado oil, or pumpkin seed oil into each one, and serve immediately.


  1. I just bought a butternut squash that is dying (no pun intended) to become this soup 🙂

    Thanks for the recipe.
    COMMENT from MDEADES: You’re welcome. Hope you like it as much as we do.

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