Have you ever made something and thought that it wasn’t gonna be that good and it turns out AH-MAZE-ING?  Yeah.  That happened today!

I’ve only made Butternut Squash soup once before and it was ok.  Not great.  Kinda bland.

Today was my redemption.

Butternut Squash Soup 

4 cups Butternut Squash – peeled and cubed

1 cup  Sweet Potato – peeled and cubed

1 cup Parsnips – peeled and cut into pieces

1/3 cup sliced Vidalia Onion

2 tbsp Cider Vinegar

1.5 tbsp Honey

1tsp Nutmeg

1-2 tsp Cinnamon

2 Garlic Cloves

2 cups Stock  (I used Wyler’s Sodium free boullion, but Vegetable or Chicken would work)

1 tsp Oregano

1 tsp Basil

1 tbsp Curry Powder

1/2 cup Fat Free Evaporated Milk

Olive Oil Cooking Spray

Salt to taste

Pre-heat your oven to 350.  Spray a baking dish with cooking spray. Toss the squash, potato, onion and parsnip in the honey and vinegar until coated.  Sprinkle on the nutmeg and cinnamon. Roast for about 45-50 min until tender (add a bit of water if necessary).  Stir it up after the first 20 minutes.

In a large pot saute garlic with some more cooking spray. Toss in roasted vegetables, stock, oregano, basil, salt and curry:

Simmer for 30 min until flavors combine and blend with an immersion blender:

Once it’s blended, add in the evaporated milk:


Cals: 145  Fat: 1  Carbs: 33  Protein: 4

Makes 6 – 1 cup servings.



One thought on “Redemption.

  1. Looks great! I have a recipe I make every year that I love (Butternt Bevy on SP – I entered it to get cal count) but this one looks really good too. I might have to try it!

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