Butternut Squash Soup with Caramelized Onions

This delicious, earthy soup found in The Biggest Loser 30-Day Jump Start book is sure to warm you on a cool autumn evening.  The caramelized onions add texture and sweetness.  


2 tbp olive oil

2 medium onions, chopped

2 1/2 pounds butternut squash, peeled and cut into 2 inch cubes (about 4-5 cups)

1 tsp ground cumin

1/2 tsp ground coriander

3 cups fat-free, low-sodium chicken broth

Sea salt and pepper to taste

Fresh cilantro leaves


1. In a 4-quart saucepan, heat the oil over medium heat and stir in the onions. Reduce heat and simmer, stirring regularly, for 15-20 minutes, or until the onions are lightly browned and caramelized.

2. Add the squash, cumin, and coriander, and stir well.  Add the chicken broth and bring the mixture to a coil.  Cover, reduce the heat to low, and simmer for another 15 minutes, or until the squash is tender.

3. Puree the soup in a blender or food processor.  Transfer the soup back to the saucepan and season with salt and pepper to taste.  Ladle into serving bowls and garnish with cilantro leaves.

Makes 6 servings.


2 thoughts on “Butternut Squash Soup with Caramelized Onions

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