Butternut squash soup

Butternut squash soup

Nov 17 2020


1 hour

Serves 5-6

These is a really easy soup to make, you simply roast the veggies in the oven all together and blend them with stock!!


  • 1 large butternut squash, washed, cut in cubes and seeds removed
  • 2 carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 quart of veggie stock
  • 2-3 tbsp of olive oil
  • 1 tsp of ginger
  • 2-3 tbsp of maple syrup
  • 1 pinch of cinnamon


Preheat the oven at 400F.

Place butternut squash halves on a large baking sheet flesh side up on a large baking sheet. Place 1 tsp of olive oil in the middle of each squash. Do the same with the maple syrup. Scatter the veggies around it and sprinkle the spices on the squash as well.  Roast 50 to 60 minutes, until flesh is fork-tender.

Spoon the flesh of the squash and transfer to a blender with the rest of the veggies and stock. Be careful not to burn yourself... Puree until smooth, taste and adapt seasoning.

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