Butternut squash and Winter Vegetables soup

Butternut squash and Winter Vegetables soup

Nov 3 2015


Serves 6


  • 2 medium butternuts quash, washed, halved and seeds removed
  • 2 quarts of veggie stock
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 leek, chopped
  • 2 parsnips, chopped
  • 1 sweet potato, chopped
  • Salt and pepper
  • 1 tsp ground ginger
  • 1 tsp groung nutmeg
  • 2 tbsp of olive oil


Preheat oven at 350 degrees.

Place the butternut squash, face up in a baking dish. Place all the chopped veggies around them, drizzle with the olive oil and sprinkle all the spices on top. Add 2 cups of stocks, cover and bake for 1 1/2 to 2 hours.

Let it cool to be able to handle to veggies without burning yourself. Remove the flesh from the squash in a large pot, discard the peels. Add all the cooked veggies and the rest of the stock, let it simmer for 5 more minutes. Pour everything in the food processor and carefully blend everything. I always use my vitamix for soups, I feel that it makes the perfect creamy texture without actually adding cream to it.

I served it with homemade croutons for the kids, crispy quinoa and pumpkin seeds for my husband and me.

Et Voila, Bon App├ętit!

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