Butternut Squash Soup Recipe: Simple to Make And Simply Delicious

Healthy Habits


With the temperatures cooling down, here is an easy to make restaurant quality soup recipe that is full of fall flavors and low in calories too. Perfect on its own or as a first course for  your  holiday meals.




I recently attended a blogger meet up at the restaurant Seasons 52 in Los Angeles. Seasons 52 has several locations throughout the U.S. (I’ve previously been to the one in Scottsdale, Arizona a couple of times). They pride themselves in making dishes that have seasonally inspired ingredients at their peak of freshness, using rustic cooking techniques that bring out natural flavors and are inherently lighter. Nothing on their menu is more than 475 calories!!Seasons52 logo Chef Russell Johnigan shared how easy it is to make their Butternut Squash Soup Recipe. Anytime you can duplicate a restaurant quality dish at home, you know you are serving something really special for your family.Seasons52

Butternut Squash Soup Recipe

1 pound Butternut Squash

2 Granny Smith Apples- peeled and cored

1 onion- peeled and diced

1 tablespoon brown sugar

½ teaspoon cinnamon, ground

1 tablespoon fresh ginger, minced

1 tablespoon canola oil

1 quart vegetable stock (low-sodium)

1/2  teaspoon tabasco sauce

2 tablespoons honey

1 tablespoon Kosher salt

Chop the squash and apples and put in a mixing bowl. Sprinkle with brown sugar and spices then drizzle with olive oil and stir all together until well mixed. (The olive oil helps the sugar and spices to adhere to the squash and apple). Spread the mixture on a greased cookie sheet and roast at 350 degrees for 20 minutes.

Seasons52-2 While the squash, apples, and spices are roasting, chop and sauté the onions until caramelized – about 3 minutes. Carefully add vegetable broth, salt, honey and tabasco sauce and let it come to a boil.  Seasons52-3 Put the liquid in a blender. Add the roasted fruit and vegetables. Puree until smooth. Serve immediately with crusty bread.  Seasons52-4 I have to admit I was a tad hesitant to try the soup. I am not a “squash of any kind” fan. But one sip and I knew this soup was a winner. The spices and apple added a familiar flavor and putting the soup in the blender softened the texture of the squash.  The result: Delicious!! I will definitely be serving this soup a lot in the coming fall and winter months.

Do you have a favorite homemade soup recipe?


  1. says

    I love pumpkin soup (which I think what squash is in English :-) ) – I usually do it in the slow cooker and then freeze small portions for lunches

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