Butternut Squash Soup

Healthy Recipe from the Pritikin Cooking School

This creamy fall favorite at the Pritikin Center showcases the rich, sweet flavor of butternut squash.

Easy Recipes for Spaghetti Squash

The Pritikin Eating Plan recommends you eat at least 5 (and preferably many more!) servings of vegetables each day. They're super nutritious. Plus, you'll just naturally eat fewer calories and shed excess weight. This healthy recipe is vegetable-rich.

Butternut Squash Soup
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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.
Servings Prep Time Cook Time
12people 30minutes 55minutes
Servings Prep Time
12people 30minutes
Cook Time
Servings: people Units:
Servings: people Units:
  1. Preheat oven to 400º.
  2. Place the chopped onions and half of the squash on a nonstick baking tray and roast in oven until fork tender, about 25 minutes.
  3. In a food processor, puree the roasted onions and squash.
  4. Add puree and rest of ingredients, except parsley and thyme, to a stockpot. Adjust seasonings to taste, if needed.
  5. Cook on stove over medium heat for about 20 minutes. Stir in parsley and thyme.

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