Photo of Roasted Butternut Squash Soup by WW

Roasted Butternut Squash Soup

Total Time
20 min
10 min
10 min
Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.


Vegetable broth

4 cup(s)

Black pepper

tsp(s), or to taste

Uncooked butternut squash

12 oz

Uncooked vidalia onion(s)

½ large, cut into 2-inch cubes

Fresh apple(s)

½ small, peeled and cut into to 2-inch

Table salt

¼ tsp(s), or to taste

Ground nutmeg

tsp(s), or to taste


  1. In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
  2. Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
  3. Yields about 1/2 cup per serving.


*You can purchase already peeled and cubed squash in the produce section of some supermarkets. You can also swap frozen, cubed squash for the fresh. Garnish with chopped mint. SERVING SIZE (about 1/2 cup) 23 Cal, 0 g Total Fat, 0 g Sat Fat, 237 mg Sod, 6 g Total Carb, 2 g Sugar, 0 g Added Sugar, 1 g Fib, 0 g Prot.