How to: Roasted Butternut Squash Soup

Crisp mornings and cool nights mean fall is totally here.

Love it.

In the kitchen, this means it’s comfort food time! Soups, stews, casseroles and slow cooker meals are now making their way onto my weekly menu.  Hallelujah!

This week, I was inspired to use squash after a phenomenal dinner at Yours Truly.  One of the courses featured a variety of roasted winter squash served with house-made yogurt, and a drizzle of fragrant honey.

I’m a simple gal though, and will just stick to plain old b.nutt for this recipe.

This prep technique has always served me well, though the real ticket is having a sharp knife.

I like to use homemade stock whenever possible.  It’s really easy and delicious. Promise I’ll show you how I make it one day!

The immersion blender is one of my favourite kitchen tools.  A regular blender also works, but leaves more dirty dishes. Blech.

Now, grab a nice crusty piece of bread with butter, put on your Snuggie and hunker down for a nice bowl in front of the fire.


Roasted Butternut Squash Soup

Serves 4
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes


  • 1 Medium butternut squash (peeled and cubed)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 Medium onion (diced)
  • 1 clove garlic (minced)
  • 1l chicken or vegetable stock/broth (usually about 1 tetrapak of premade broth)
  • salt and pepper (to taste)


1. Preheat oven to 425 degrees F
2. Toss cubed butternut squash with 1 Tbsp olive oil and about 1/4 tsp of sea salt and freshly ground black pepper
3. Roast squash for about 25 minutes stirring about halfway through, until golden brown
4. When the squash is almost finished roasting, in a medium saucepan heat 1 Tbsp olive oil over medium-low heat. Add onion and garlic and sauté until soft. About 2-3 minutes.
5. Add the roasted squash, followed by the chicken broth/stock which should completely cover the squash mixture in the pan.
6. Simmer on medium-low for about 5 minutes.
7. Remove from heat, and blend with immersion blender until smooth.
8. Season with salt and pepper to taste.
9. Serve with a dollop of sour cream or a drizzle of cream and a sprinkle of fresh herbs.

4 thoughts on “How to: Roasted Butternut Squash Soup

  1. Perfect soup for my Rosh Hashana (Jewish new year) menu!!! Thanks Erin and Dara! I added some sweet potato, carrots and green apple for a bit of a different and sweetened flavour, seasoned with nutmeg and cinnamon as well!

  2. Pingback: A New Way to Take Your Vitamins

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