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Roasted Butternut Squash Soup

Hello November!!

The weather is beginning to cool down and here I am with Roasted Butternut Squash recipe, absolutely perfect for this time of the year. Let's cozy up with this bowl of warm, creamy butternut squash soup.

Yield: 4 servings


  • 1 large Butternut Squash

  • 1 tbsp Olive Oil

  • 1 Onion, halved

  • 3 Garlic cloves

  • 2 tbsp Maple syrup

  • 1/8 tsp Ground Nutmeg

  • Freshly ground black pepper, to taste

  • Salt, to taste

  • 3 to 4 cups Vegetable broth

  • Roasted pumpkin Seeds for garnishing


  • Preheat the oven to 425 F. Line a baking sheet with parchment paper or aluminum foil.

  • Slice the squash vertically down the center and scoop out the seeds. Drizzle olive oil to lightly coat the squash on the inside. Sprinkle it with salt and pepper.

  • Turn the squash face down on the prepared baking sheet and roast for 60 minutes in the oven.

  • At the 30 minute point, coat the cut half of the onion with olive oil and place the cut side down on the baking tray.

  • Continue cooking for the rest of the 30 minutes, then remove from the oven

  • Allow the squash to cool enough so that you can handle it, then peel off the skin and scoop out the butternut squash flesh to a blender.

  • Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, vegetable broth and ground black pepper.

  • Blend until its creamy, adjust the seasoning if needed.

  • Pour the soup into bowls. Garnish with roasted pumpkin seeds and cream.

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