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Roasted Butternut Squash Soup

Creamy comfort soup perfect for this Fall and Winter

Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 4


  • 1 large Butternut Squash
  • 2 whole Carrots
  • 3 Celery stalks
  • 6 cloves Garlic
  • 1 large Onion
  • 1 sprig Rosemary
  • 6 Sage leaves
  • 6 sprigs Thyme
  • 1/4 tsp Cayenne Red Pepper less if you don't like spicy
  • Salt and Pepper to taste
  • 2 Tbsp Olive Oil
  • 3 1/2 cups Vegetable Stock


  1. Peel and chop squash and carrots into cubes and place in roasting pan. Chop celery and onion and add to roasting pan. Peel garlic and add whole cloves to the pan.

  2. Add herbs to the vegetables, sprinkle on cayenne pepper, salt and black pepper, pour olive oil over everything and toss to mix well.

  3. Roast in the oven for one hour at 350 degrees.

  4. Remove from oven and remove the stems and add 'leaves' back to the pan of vegetables. Gradually add to a food processor with one cup of vegetable stock. Puree until a smooth consistency is reached.

  5. Pour mixture into a medium sized pot on the stove and add remaining 2 1/2 cups of vegetable stock. Stir well.

  6. Allow soup to simmer over low heat for 10-15 minutes.

  7. Serve with your choice of garnish.

Recipe Notes

Circling back to the many versions of squash soup...

*For a thicker/richer soup, add some cream when pureeing.

*For a nice fall flavor, try omitting the sage and add curry, nutmeg and allspice.

*A little more sweetness? instead of the above herbs and spices use maple syrup, ground nutmeg and butter. Garnish with cinnamon before serving.