Skinny Butternut Squash Soup

I’m not new to the concept of Butternut Squash Soup, I’ve made it numerous times before- it’s one of the easiest soups you can make in my opinion. Jon’s mom gave me some tips for a lower calorie version I had to try. She completely cut out the butter and heavy cream to create more of a puree and less heavy soup. Plus, she added granny smith apples which was a game changer! Check out this recipe below and let me know what you think!


1 large butternut squash
3 granny smith apples
2 large Carrots
2 Celery stalks
1 Sweet onion
1 tsp. Curry Powder (Optional)
Salt & Pepper
Olive oil


Peel and chop all vegetables into small chunks. Set aside the sweet onion, celery and apples- roast the butternut squash and carrots for 25 minutes at 425 degrees F. On the stove top, begin the base for the soup by sautéing the celery and sweet onion in olive oil until they are transparent. Make sure to use a large pot, you will need the space once combining all of the ingredients. Once the roasted carrots and butternut squash are soft, you can begin transferring them into the pot with the soup base. At this point, you can add in the Granny Smith apple as is- there’s no need to bake it. You will want to combine the ingredients one of two ways- with a hand mixer or with a blender/ emersion blender. This is the easiest way to combine all ingredients for a steady flavor throughout the soup and ensure there are no chunks of vegetables. Add salt and pepper to taste, curry powder is optional. Le the soup simmer until desired consistency and enjoy!


The great thing about Butternut Squash Soup is that it has so much flavor packed in on its own (and a great way for sneaking in extra veggies). But you can also elevate the meal by adding toppings such as grated parmesan cheese, oyster crackers, goldfish or croutons. I served mine alongside of a pretty awesome Turkey, Raspberry and Brie Grilled Cheese Sandwich!

What is one of your favorite soup recipes?

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