Smoky Butternut Squash Soup

Smoky & Sweet Butternut Squash Soup 003 copy


Not only did I get to celebrate my niece turning one this past weekend in Missouri, but I also had the best butternut squash soup ever at my favorite coffee shop (I had coffee too of course–twice). The soup was a little smoky and sweet at the same time, and it tasted like there was cornbread blended right into the soup–pure deliciousness!


I’m always looking for new ways to cook squash; it’s an excellent source of Vitamin A, and a great way to get in an extra dose of vegetables. Incorporating the sweet squash with a comfort food like cornbread was a terrific way to enjoy its flavor. I didn’t actually put cornbread into my soup recipe, but it does call for cornmeal, which is the base of all cornbread recipes. Plus, I used a little half and half to make the soup creamy like the bowl I ate at the coffee shop. I don’t believe using full-fat dairy is unhealthy, but it is higher in calories, so I never go crazy with it; sometimes recipes just don’t taste the same without it though! Almond milk would be my non-dairy recommendation for this recipe for those people who don’t consume dairy products.



{Smoky Butternut Squash Soup}

Warm up on a cold night while getting in your veggies too with this creamy butternut soup. Chili powder and cumin add smokiness, and a touch of honey combined with cornmeal bring out the sweetness of the squash in this ultimate comfort food soup.


Servings: 4 (about 1 cup each)Smoky & Sweet Butternut Squash Soup 016



2 lbs butternut squash (about 2 cups cooked)

1/2 cup cornmeal

1 cup water

1/2 cup half & half (you can substitute almond milk, but I can’t promise it will be as creamy)

1 tbsp honey

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp paprika

1/8 tsp cinnamon

1/8 tsp cumin



Cut squash in 1/2 lengthwise and scoop out the seeds. Place squash cut side down on a baking sheet; pour a little water into pan around the halves. Bake at 350 degrees for 45 minutes–when done flesh should be easily pierced with a fork. Once cooked, scoop out squash from rind (I used an ice cream scoop) and place in a bowl.

While squash is cooking, combine water with cornmeal and cook on stove top over medium heat for 5-6 minutes, or until mixture has thickened and water has been completely absorbed–this makes a cornmeal mush.

Combine cooked squash, cooked cornmeal mush, half and half, honey, and spices in a high powdered blender or food processor and process until smooth.


Nutrition info per serving: 104 cal,  2 g fat, 21 g carb (5 g sugar), 2 g protein, 1.5 g fiber


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