It’s still winter… but on the bright side, it’s still soup season! 🙂 This soup is delicious, nutritious and easy to make. I hope you’ll try it for your meal prep this weekend.





-2 Medium butternut squash, cut in half lengthwise, seeds removed

-1 T Olive Oil

-4 cloves of garlic

-32 oz Chicken or Vegetable broth

-1 tsp cinnamon

-½ tsp cumin

-½ tsp garlic powder

-½ tsp onion powder

-½ tsp salt

-pepper to taste




  1. Preheat Oven to 425 degrees
  2. Lay squash skin side down on an oiled baking sheet
  3. Lift up each squash and place one garlic clove into the seed pocket of each squash half.
  4. Bake for 35-40 minutes, or until squash is soft, but not dried out.  Remove from the oven. Let squash rest until it is cool enough to handle.
  5. Peel squash; discard skin.  
  6. Place squash, ONE cup of broth, and One garlic clove into the blender and blend until smooth.  Pour into a large pot. Repeat this process until all of the squash broth, and garlic have been blended.
  7. Mix spices in a separate bowl and then add to the pot.
  8. Cover pot.  Cook on medium high heat for 5-8 minutes.  If soup is too thick you can add water.
  9. Garnish with a dollop of greek yogurt  and a dash of cinnamon.