Go Back

Butternut Squash Recipe

The perfect blend of sweet and tart!

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 6 servings


  • 2 lbs butternut squash cubed
  • 1 large sweet potato
  • 1 yellow/white onion 1
  • green apple
  • 1 tbsp olive oil
  • 6 oz low sodium vegetable broth
  • 2 oz water
  • 1 clove garlic minced
  • salt and pepper to taste


  1. Preheat the oven to 450 degrees.

  2. Prepare the vegetables. Cut and cube the butternut squash.

  3. Cover a large baking sheet with tinfoil and parchment paper. Spray with olive oil spray. Add the cubed butternut squash and spray olive oil on top salt and pepper and roast for 30 minutes.

  4. Meanwhile, dice the onions, green apple and cube the sweet potato.

  5. Add the olive oil to the stock pot and add the onions. Let the onions sweat for 5 minutes and then add the roasted squash, sweet potato, and apple

  6. Let everything cook for about 10 minutes.

  7. Add the stock, water, and garlic and let simmer for another 30 minutes.

  8. Once everything is soft, use an immersion blender to blend everything to a smooth liquid.

  9. Add salt and pepper to taste.