Roasted Butternut Squash Soup

It is a cold and rainy day here in Los Angeles and what would be better for dinner but a warm, velvety soup. This butternut squash soup is not only easy but very creamy without the extra calories of cream.

Serves 6-8

2 lbs. butternut squash, cubed
1 Tablespoon Olive Oil 
Salt & Pepper
1 Tablespoon Unsalted Butter 
1 whole Large Yellow Onion, Diced 
3 stalks Celery, Chopped 
1 Tablespoon Chopped Fresh Sage 
6 cups reduced-sodium Chicken Broth 
¼ teaspoons Nutmeg 
¼ teaspoons Cayenne Pepper 
½ cups Freshly Grated Parmesan


1. Preheat oven to 400 degrees (F).
Toss 1 tablespoons of olive oil over the squash, then sprinkle with salt and the pepper. Put squash on a baking sheet and roast for 30 minutes, or until you can easily pierce with a fork.
2. In a Dutch oven or large stockpot, heat the butter over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally until the vegetables are translucent and tender (about 10 minutes).
3. Add butternut squash, broth, nutmeg, cayenne pepper, and about 1 teaspoon salt. Bring to a boil. Lower heat and simmer for 20 minutes. Remove from heat.
Using an emulsion blender, blend the soup in batches until smooth.
4. Top with parmesan, and croutons, if desired.