Hands down the easiest and best roasted butternut squash soup. It is packed with so much flavour and I don’t think you will be going back to another recipe after you try this one. Canadian Thanksgiving is this weekend so I hope it makes it to your table. For this recipe you will need:
Butternut Squash Soup
- 1 medium chopped butternut squash 5-6 cups total
- 2 medium peeled and diced potatoes
- 2 chopped carrots
- 1 sliced yellow onion
- 1 celery rib quartered
- 1 whole bulb of garlic
- salt and pepper to taste
- 3-4 tablespoons olive oil
- 1 peeled and cored apple any
- 5-6 cups veggie stock or any
- Pre-heat your oven to 425° F and line a baking sheet with parchment paper. Peel your butternut squash, cut off the ends, cut it in half and cut those halves in half.
- Scoop out the seeds and dice it into chunks. If this is too difficult just use pre-cut butternut squash from the store.
- Cut the rest of your veggies and add them to a sheet pan. Cut the tops off of 2 garlic bulbs, place them on foil and drizzle with a touch olive oil on top and close the foil.
- Massage the rest of the veggies + diced apple with salt, pepper and a nice drizzle of olive oil. Bake for 40-45 min.
- Take it out and add it to a big pot on the stove, let your garlic cool and squeeze it out too.
- Add in any stock you like and transfer and blend in batches into a regular blender or use an immersion blender like mine. I toasted some pumpkin seeds for presentation, enjoy.
Will try your butternut squash soup. I’m assuming we put everything in a blender once it’s out of the oven?
Thank you for all your amazing recipes. Much appreciated.
Hi Franca, yes exactly. Be careful with hot liquids though. Either let it cool down and blend or keep a small opening on the blender with a kitchen towel on top so that steam can escape and we can prevent any accidents in the kitchen 🙂 Happy cooking