Roasted Butternut Squash Soup

Warm and savory, this soup is great as a starter or shines as the main course on a cold day.

Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.

Makes about 4 cups of soup



1 teaspoon unsalted butter

½ white onion, minced

3 cloves garlic, minced

3 carrots, peeled and chopped

4-5 cups roasted butternut squash (click here to learn how!)

16 ounces chicken broth

4 ounces non-fat sour cream

¼ cup parmesan cheese, grated

Pinch salt and pepper



  1. In large pot, sauté onions, garlic, carrots, salt, and pepper in melted butter over medium high heat.

  2. Add broth and butternut squash, and bring to a boil. Then, reduce heat and simmer for 10-20 minutes.

  3. Blend butternut squash in a blender or using an immersion (stick) blender until it reaches your desired consistency. You may have to add additional broth to thin it out, add 4 ounces at a time.

  4. Add sour cream and parmesan cheese. Taste for salt and pepper.