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Cozy Winter Squash Soup

  • 10 min
    Prep Time
  • 1 hr
    Total Time
  • 8 people
  • 166 per 1 serving


  • 4 sugar pie pumpkin or acorn squashes, cut in half lengthwise and seeded
  • 2 tablespoons olive oil
  • 2 cups diced peeled butternut squash (or winter squash of choice)
  • 1/2 white onion, diced
  • 1 tablespoon thinly sliced fresh sage leaves
  • 4 cups Pacific Foods® Organic Vegetable Broth
  • 4 cups Pacific Foods® Organic Creamy Butternut Squash Soup


  • Step 1

    Preheat oven to 400°F.  Place squash halves onto a baking sheet and drizzle with 1 tablespoon oil.  On another baking sheet, arrange diced squash and onion. Drizzle with remaining 1 tablespoon of oil and sprinkle with sea salt and pepper to taste.  Sprinkle with the sage.

  • Step 2

    Roast the squash halves and the diced squash and onion until fork-tender (roast the diced squash for 30 to 40 minutes and the squash halves for 40 to 50 minutes).

  • Step 3

    Set the roasted squash halves aside.  Add the roasted diced squash and onion to a high speed blender. Blend on high, or until smooth and creamy. Pour the mixture into a large Dutch oven and stir in the vegetable broth and the butternut squash soup. Bring to boil, reduce to a simmer, and cook for 10 minutes.  Serve the soup in the roasted squash halves.  Sprinkle with additional fresh sage, if desired.

Calories 166
Total Fat 4 g
Sat. Fat 0.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 507 mg
Total Carb 31 g
Dietary Fiber 5 g
Sugar 5 g
Protein 3 g
Vitamin D 1 %DV
Calcium 7 %DV
Iron 11 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.