Roasted Butternut Squash Soup [V + GF]

One of the best winter recipes is soup. It’s so easy and so rewarding. Because what’s better than cuddling up with a nice bowl of warm soup when the temperature is freezing outside?

This Roasted Butternut Squash Soup is particularly soul-warming.😊 Plus, it can be stored in the freezer for a quick & easy dinner when the cold weather gets the best of you and all you want to do is stay encased in your blanket burrito.

The spices are savory, yet the squash is so sweet and buttery, making this a both sweet and savory dish. Now let’s get to to it!

Roasted Butternut Squash Soup

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yield: about 4 servings (6 cups)


Baking sheet
Parchment paper
Sharp knife
Ice cream scoop
Soup pot


Up to 2 cups vegetable stock
1 large butternut squash
1 Tbsp + 1 tsp Olive oil
1 onion, roughly chopped
2 large garlic cloves, chopped
10 to 15 grinds sea salt shaker
1/4 tsp nutmeg


  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Slice squash vertically and remove seeds with an ice cream scoop.
  3. Rub each half with approximately 1/2 tsp of olive oil and place face down on the baking sheet. Bake for 40 minutes or until squash is tender to a fork or knife.
  4. Set squash aside to cool. Meanwhile, heat 1 Tbsp olive oil over medium-low in your soup pot.
  5. Add onions and cook until soft. Immediately add garlic and cook until fragrant.
  6. Transfer contents of the pot to your blender. Use an ice cream scoop to scoop one of the squash halves into the blender. Also pour in 1 cup of vegetable stock.
  7. Blend until squash, onions, and garlic have lost their shape and form a smooth puree. Add remaining squash and repeat.
  8. Pour contents back into soup pot, heating over medium-low heat.
  9. Add more stock 1/2 cup at time until soup has reached your desired consistency. Don’t feel compelled to add more if you are happy with your soup as is.
  10. Season with salt, adjusting to your taste preference.
  11. Serve warm with Cashew Cream and pumpkin seeds. Leftovers can be refrigerated for up to one week or stored in the freezer for the season. Enjoy!


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