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Butternut Squash Soup

Prep Time: 15 minutes
Cook Time: 1hr 20 minutes


  • 2 medium butternut squash, peeled and cubed ( about 3 pounds)
  • 4 tablespoons melted butter or olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 4 large cloves garlic, finely minced
  • 1 small bay leaf
  • 2-4 sprigs fresh thyme
  • 1 quart chicken stock
  • 1/2 cup heavy whipping cream, half n half or dairy-free milk alternative

Special Equipment: Blender


  • Preheat oven to 400F
  • Place cubed butternut squash on a sheet pan and drizzle with ‘lite’ butter
  • Sprinkle with dried thyme, salt and pepper
  • Roast on the middle rack for 35-40 minutes or until very tender.
  • Heat olive oil in a large heavy-bottomed pot over medium heat while squash is in the oven
  • Add onion and garlic, sauté for 5 minutes
  • Add bay leaf and thyme, followed by roasted squash and stock
  • Cook for 10 minutes with the lid on
  • Move to a standing blender in batches and blend for 1 minute each time until smooth
  • Return soup back to the pot and simmer for 10 minutes and remove from heat
  • Stir through heavy cream, season as desired and serve.

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