Butternut Squash Soup

This creamy soup is simple to make and is a delicious meal on its own or as a side dish. The roasting of the squash creates a rich flavor.


  1. 8 cups peeled & cubed (1 inch) butternut squash. About 2 1/2 pounds.
  2. 1 1/2 teaspoons olive oil
  3. 1/2 teaspoon pepper
  4. 1/2-3/4 teaspoon salt
  5. 14 ounce chicken or vegetable broth, divided
  6. 4 cups warm milk, divided
  7. 1/4 cup pine nuts of walnuts
  1. Preheat oven to 400 degrees
  2. Combine squash, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper on to a oiled baking dish.
  3. Bake at 400 degrees for approximately 45 minutes. Squash should be tender.
  4. Place half of squash, half of milk and half of broth into a blender. Blend until smooth.
  5. Pour pureed mixture into a large saucepan.
  6. Repeat steps 4 & 5 with the remaining squash, milk and broth.
  7. Cook over medium heat until thoroughly heated (about 5 minutes). Do not boil.
  8. Stir in remaining salt and pepper.
  9. Serve in bowls with nuts sprinkled on top.

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Dr. Jolene Brighten is a Functional Medicine Naturopathic Medical Doctor and the founder of Rubus Health, a women’s medicine clinic that specializes in women's hormones. She is recognized as a leading expert in Post-Birth Control Syndrome and the long-term side effects associated with hormonal contraceptives. Dr. Brighten is the best selling author, speaker and regular contributor to several online publications including MindBodyGreen. She is a medical advisor for one of the first data-driven apps to offer women personalized birth control recommendations.