Butternut Squash Soup

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1.1 min read
Easy Recipes for Spaghetti Squash

Butternut Squash Soup

Every fall season this Butternut Squash Soup is a big hit in our dining room at the Pritikin Longevity Center. It has loads of rich velvety flavor but no added fat like butter or oil - typical ingredients in other butternut squash soups. That means our Pritikin version checks in at about one-third the calories.
Prep Time30 minutes
Active Time55 minutes
Total Time1 hour 25 minutes
Course: Entertaining, Leftovers, Lunch, Soup
Cuisine: American, Easy, Slow Yet Simple, Vegan, Vegetarian
Yield: 12 people


  • 1 cup onions chopped
  • 1 butternut squash peeled and chopped
  • 3-1/2 tablespoons garlic minced
  • 2 teaspoons white pepper
  • 3-1/2 tablespoons apple juice concentrate thawed
  • 3 quarts vegetable stock (low sodium)
  • 2 cups Italian parsley minced
  • 1 tablespoon fresh thyme leaves picked from stems


  • Preheat oven to 400º.
  • Place the chopped onions and half of the squash on a nonstick baking tray and roast in oven until fork tender, about 25 minutes.
  • In a food processor, puree the roasted onions and squash.
  • Add puree and rest of ingredients, except parsley and thyme, to a stockpot. Adjust seasonings to taste, if needed.
  • Cook on stove over medium heat for about 20 minutes. Stir in parsley and thyme.
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