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Roasted Butternut Squash Soup

December 10, 2015 · by Maria · Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias

Roasted Butternut Squash Soup

This month’s issue of Sam’s Club Healthy Living Magazine talks about being mindful when we eat and encourages us to look for ways that we can cut back on calories, while not sacrificing flavor.  I wanted to contribute one of my favorite recipes to this challenge – Roasted Butternut Squash Soup.  The original recipe calls for heavy cream and butter and well…it’s delicious but not low fat.  I made some simple modifications and I was surprised to see (or taste) that my favorite soup was still amazing, even with a few swap-outs.

Roasted Butternut Squash Soup

Roasted Squash Soup

2 tablespoons coconut oil

1 large onion, diced

2 pounds of butternut squash

1 apple, cut into chunks

1 (15 ounce) can of pumpkin puree

4 cups of low sodium vegetable or chicken stock

2 teaspoons of salt

1/4 teaspoon of pepper

1 cup of low fat milk

 

The first step in this recipe is to roast your butternut squash.  

Note : A good shortcut that will allow you to skip this step altogether is to purchase pre-cut butternut squash – it will not be as flavorful but still delicious and a time-saver.   

Set your oven to 400 degrees.  Carefully cut the squash in half and brush some olive oil on the cut side facing up.  Cook the squash in the oven for 20 minutes.

Roasted Butternut Squash Soup

 

In the meantime, add the coconut oil to a pot and sauté your onions.  I allow them to cook slowly so that they become somewhat caramelized.

Note: There is no need to cut the onions perfectly, as everything will be pureed at the end.  Allowing your onions to cook slowly and caramelize will add sweetness to your soup; we are not adding sugar like most squash soup recipes.

Roasted Butternut Squash Soup

Remove the butternut squash from the oven and allow to cool.  Slice the skin off and cut into chunks.

Roasted Butternut Squash Soup

Your squash may be cooked all the way through or you may notice that in some areas it is not.  That’s ok because it will continue to cook inside the pot.

Roasted Butternut Squash Soup

 

Add the pumpkin puree, the diced apple, diced butternut squash, stock, salt, and pepper to the pot with the onions.

Notes:  The pumpkin puree will give this soup a lot of flavor and body.  Make sure that you are not using pumpkin pie filling which is completely different.

Also,  the apple is optional.  If you like a sweeter soup, add it.  Otherwise, you can skip that ingredient.

 

Roasted Butternut Squash Soup

Cover the pot and simmer over medium heat for about 15-20 minutes.

Roasted Butternut Squash Soup

I turn off the heat and allow the soup to cool slightly.  Next, I get out one of my favorite kitchen tools – the immersion blender.  If you don’t have one, you can use a traditional blender.  I love how I can puree soups right inside the pot.   Once pureed, add the milk and heat the soup through once more.  Make sure the salt level is ok and if not, you can add.  This varies depending on how salty the stock was that we initially added.

Your delicious soup is done.  Serve and enjoy!

Roasted Butternut Squash Soup

One more thing, for a touch of decadence (and since we already cut so many calories) you can add a small dollop of creme fraiche to the soup.  #OverTheTop

Roasted Butternut Squash Soup

Ingredients for this post were found at Sam’s Club (mostly the baking aisle).  For more tips on healthy eating, check out Sam’s Club Healthy Living Magazine!

Sam's Club

I’d love to hear about your favorite soup recipe!

 

Filed Under: Fall, Recipes, Uncategorized · Tagged: butternut squash, pumpkin, recipe, Soup

A New Year

December 30, 2013 · by Maria · 4 Comments

Almost 2014.  Wow!

The older we get, the faster time seems to pass.  Or maybe we are just more aware of the value of time?

Either way, it’s a new year.  New goals, dreams and opportunities to make memories.

In our family we start the year by eating together.  We end the year the same way…

I see a trend.

January 1st we always make the same meal.  Lentil soup and Spanish omelets.  They don’t seem to go together but somehow they work.  Spanish omelets are hearty and can stand alone.  Sometimes we serve it with a salad.  Lentil soup can also stand alone or you can serve white rice as a side.

A New Year

Since we purchase a Ham for Christmas Morning, I freeze the bone with some of the ham and I use it for my soup days later.  Here is the lentil soup.  Enough to feed the entire neighborhood that I live in.

Or just enough for my family.

A New Year

I usually make some sort of white cake as a dessert.  Either coconut cake or carrot cake.  This year it’s carrot cake.

As a refreshment, we serve white sangria.

A New Year

Basically, this is just another excuse to get everyone together.  We are all so busy that if we don’t schedule time for family, we don’t see each other.  It is important to make an effort, make traditions, make memories…

Start the year with family.

This year let’s spend more time with family.  Let’s extend more grace to others.  Let’s add that to the resolution list.

Happy 2014!

Maria

Filed Under: Christmas, Family, Other, Reflect, Uncategorized · Tagged: Home, Home Menu, Lentil, New Year, Soup, Tradition

Welcome! I'm Maria, the blogger behind Graceful Order. I hope to share with you helpful ideas about organizing, cleaning and entertaining. I am passionate about living a healthy, balanced life with my husband and two boys. A life where I am in charge of my home and not the other way around. A life with a little bit of order, and a whole lot of grace!

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