Browned Butternut Squash Soup
  • 1 large butternut squash
  • 2 medium sized vidalia onions
  • 1 cup of chopped carrots
  • 3 tablespoons of butter
  • 32 oz of chicken stock (no salt added)
  • salt and pepper to taste
  1. Cut the butternut squash in half and scoop out the seeds. Next chop the onions and carrots.
  2. Place all the onions and carrots on the bottom of roasting pan and then the butternut squash. Roast at 400 degrees for 1 hr.
  3. Take out vegetables out of the oven and let the cool down so you can scoop out the squash.
  4. Heat a medium sized dutch oven over a medium heat and start sauteing the butter. Let the butter cook in the pan until it becomes a golden brown color. (3 to 5 minutes)
  5. Add in all the cooked vegetables and chicken stock. Bring the soup to a simmer and over medium low heat for 40 minutes. Use an emersion blender to puree the soup or a carefully transfer the soup to a blender and puree. Serve with pumpkin seeds or freshly chopped parsley. (optional)
Makes 6 servings
2 smart points
Nutrition Information
Serving size: 1 Calories: 115 Fat: 6 Saturated fat: 4 Carbohydrates: 16 Sugar: 5 Fiber: 4 Protein: 1
Recipe by Recipe Diaries at