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In an attempt to eat healthy I made a low cal low fat soup using only vegetables and Vegetable Stock – You can finish this recipe of with some Cream or cream cheese or marscapone cheese and give it a nice creamy decadent taste but it will also add the fat and calories – your call – My wife really enjoys butternut squash so here is how I make it for her:

IMG_0855What You Need:

2  Small or 1 Large Butter Nut Squash(s)
1 Small Sweet Yellow Onion
4 Carrots
1 Container of Vegetable Stock
Salt and Pepper
Garnish with crushed garlic crouton and parsley – I did not have a crouton so I used a saltine cracker

Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes


– Prep Butternut squash by peeling and cutting into 1 inch squares – remove and discard the the stringy pit and seeds, Peel and cut carrots in to small even pieces, dice onion into small even pieces
-Sautee Onions in butter over med high heat season with Salt and Pepper, after about 7 minutes add Veggie stock, carrots, squash and bring to a boil and cook for 20 minutes or until squash is tender – You will want all the veggies to be submerged in the stock for it to cook properly if you want a thin soup and less veggies and more stock if you want a thick soup lower the amount of stock you use with the veggies


– Once veggies are soft pour contents of pan into a blender and blend until smooth consistency, taste and season with Salt and Pepper  – Garnish with crushed crouton and parlsey

The soup works well as an appetizer or as a side for a meal you can add the cream mentioned above and it would be filling enough as a meal on its own – I served it with a balsamic fruit salad and a po’ mans steak.



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