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Healthy Butternut Squash Cream Soup (without the cream)


Total: 50 min
Prep: 15 min
Cook: 35 min
Yields: 4-6 servings
Level: Easy


2 lb butternut squash
1 small yellow onion
2 carrots
2 golden apples
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1/ teaspoon dried thyme (sometimes I use 2 sprigs of fresh thyme)
¼ teaspoon cayenne pepper (optional)
2 tablespoons olive oil
For the toppings
Whole- whet bread, cut into ¼ inch cubes
¼ cup shredded almonds
¼ cup pumpkin seeds
Fresh parsley for garnish


Preheat the oven to 400 degrees F. Cut the butternut squash, carrots, onions and apples in 1 inch chunks. Place them on a sheet pan and toss with  salt, pepper, thyme, cayenne and olive oil. Roast for 30 minutes until tender.

Meanwhile, cut the whole-wheat bread into ¼ inch cubes, and place on a separate sheet pan along with the shredded almonds and the pumpkin seeds. After the vegetables and apples come out of the oven. Bring the oven temperature down to 350 degrees to toast the toppings for 5-10 minutes.

When the vegetables are done, put them into a large pot over a very low heat, add the apple cider, and blend with a hand blender until smooth and creamy. Sometimes I use a food processor to process everything.

Top with your favorite toppings, garnish with fresh parsley and enjoy hot or warm!

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