Roasted Butternut Squash and Shallot Soup!

Welcome to my new website! A lot of man-hours have been put into creating the design and I hope you love it as much as I do! I have entered into a new and exciting phase of my life and I am currently taking clients for nutrition consulting! If you are interested in one-on-one consults please visit my services page to see all of the options available, even if you don’t live in Houston I am offering online consults via skype! Now on to todays post….

I grew up in Houston with a large and very close family, who absolutely mean the world to me! When I was younger I lived down the street from my grandparents and was consistently rotating my time between my grandparents, my aunt’s and of course my parents. I spent summers traveling in an RV with my grandparents seeing the country and countless nights at my aunts having sleep-overs, baking, and do all the princess things little girls dream of. Today, I wanted to share with my readers’ family members and women in my life that have influenced and supported me through everything! My aunt and my grandma are two of my blogs first readers and they are always ‘junking’, sending me inspiration and hunting down new kitchen accessories for The Blonde Pantry!

Today and in the weeks leading up to Thanksgiving, they are helping me once again, to make some of our traditional family recipes a little healthier and by the end of our series we will have built a guilt-free menu for everyone to enjoy at Thanksgiving!! So let’s get started with a healthy comfort food: Butternut Squash Soup! 

Roasted Butternut Squash Soup
Serves 6
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Prep Time
10 min
Cook Time
50 min
Prep Time
10 min
Cook Time
50 min
  1. 4 cups butternut squash, 1-inch cubed
  2. 2.5 cups of chicken broth
  3. 4 large shallots, peeled and halved
  4. 2 tablespoons fresh cloves, chopped
  5. 1 tablespoon of olive oil
  6. 1 (1/2-inch) piece of fresh ginger, thinly sliced
  7. 1 teaspoon of butter
  8. 1/2 teaspoon of nutmeg
  9. Dash of salt
  10. Dash of pepper
  1. 1. Preheat oven to 375 degrees.
  2. 2. Combine butternut squash, olive oil, shallots, ginger and salt into a mixing bowl and mix until butternut squash is well coated.
  3. 3. Move butternut squash mixture to roasting pan and spread out evenly
  4. 4. Bake at 375 degrees for 50 minutes, every 20-15 minutes stir mixture. Remove butternut squash from the oven and let cool for 10 minutes.
  5. 5. Place squash mixture and chicken broth into a mixing bowl and add 1/2 the mixture to a blender or a food processor, and blend until smooth. Repeat with the other half of the butternut squash mixture into the blender. Pour the blended butternut squash soup into a saucepan and cook over medium heat 5 minutes until the soup is heated and ready to serve.
  6. 6. Optional top with chives and pepper, if desired.
Adapted from
Adapted from
Blonde Pantry


Today my Mema is helping me whip up our soup recipe!


The first step to our soup soup is peeling the skin off of the butternut squash and slice into cubes about the size of 1-inch. To make this easier, I cubed the butternut squash first and then sliced the peel off the handful of cubes that had the skin on them. This was a lot faster than trying to manage a large squash!


In the meantime, my Mema was peeling and halving the shallots. Don’t worry about being perfect everything is going to end up in a blender anyways!


Once all of the peeling. slicing and chopping is finished, throw the squash, olive oil, salt, shallots and the ginger into a mixing bowl and mix until all the ingredients are evenly coated!!


Then put the mixture onto a baking pan, roasting pan or a jelly roll pan and spread out evenly. I like to make sure the ingredients aren’t touching to ensure my squash cooks evenly and then into the oven everything goes! Bake at 375 degrees for 50 minutes. Every 10-15 minutes I would check on the squash mixture and stir it around to help the cooking process. Once your 50 minutes is up, let the squash cool for about 5 minutes.


Add the squash and chicken broth into a mixing bowl and pour half the mixture into a blender or a food processor. If your food processor is large enough you can add all of the mixture and blend until smooth. I used a blender and had to do two batches of blending. Once, your soup is well blended pour the squash into a saucepan and place on the stove on medium heat for 5 minutes or until the soup is warm enough to eat! (If you know anything about grandmas, this is the point of time were she was trying to convince me to add a cup of sugar ‘just a pinch’ and heavy-whipping cream to my recipe ‘A little cream is good for you’.) I won the war this time though.




I just want to curl up in a chair with a great book and sip on this soup all day long!


Fall is definitely my favorite time of the year: chucky scarfs, pumpkin scents, hardy comfort foods, peppermint desserts, and a I can wear my favorite brown boots everyday without receiving ‘side-eye’ from others.

Next week for our Thanksgiving series I will be cooking up one of my grandma’s show-stopping side dishes with a healthy twist! Have you tried butternut squash soup?! What are your favorite family dishes to serve during the Holidays?!



About Marla

Welcome to my slice of the internet I’m Marla, a dietitian & creator of The Blonde Pantry. A website that encompasses food, health, nutrition, travel, lifestyle, & home decor. Here you will find what makes me, me and hopefully, I can add something tasty to your table, something beautiful to your home and something thoughtful to your mind.


Leave a Comment


  1. 11.4.14
    kalah street said:

    good luck with your new blog.

  2. 11.18.14
    Cash Langford said:

    I made this last night. It is wonderful!

    The blog looks great! Congrats!

    • 11.18.14
      Marla said:

      Thank you so much Cash!!! I am glad you liked it!