Roasted Butternut Squash Soup

Boost your intake of vitamin A and C with butternut squash.  This soup is delicious and just what you’ll crave on a day when you need some extra TLC.

SquashSoupRoasted Butternut Squash Soup

For PDF copy of recipe, Roasted Butternut Squash Soup

Makes 4 servings


  • 1 lb/454 g Butternut Squash (for easy cooking, buy peeled and precut)
  • 1 medium Carrot, chopped
  • 1 stalk Celery, chopped
  • 1 red Onion, chopped
  • 1 clove Garlic, chopped
  • 1 inch Fresh ginger piece
  • 2 tbsp Olive Oil
  • 1 tsp Thyme
  • 4 cups Chicken stock or vegetable stock (unsalted or low salt)
  • 1 tsp salt (omit if using salted stock)


  1. Place chopped squash, carrots, celery, onions and garlic in a bowl. Add olive oil, thyme and toss.
  2. Place vegetables on a parchment lined baking sheet and bake in 350 degree oven for 25 minutes.
  3. Place baked vegetables in a pot. Add stock and salt (if using), bring to a boil, reduce heat and cook for 20 minutes.
  4. Blend soup with an immersion blender or blend in a food processor.
  5. Serve warm.

2 Responses to Roasted Butternut Squash Soup

  1. Pingback: Maintaining Your Immune Health | Aspire, Perspire, Nourish Yourself

  2. Pingback: 7 Dinners for Healthy Eating | Aspire, Perspire, Nourish Yourself

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