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Roasted Butternut Squash Soup

Updated: Sep 23, 2021

The aroma of soup simmering in the kitchen on a crisp autumn day reminds us of days gone by. This is a sublime soup to make on a Sunday or to have for the week. Pair it with my Seeded Fennel Bread, toasted. Can easily be made vegan

Season/ Autumn

Prep time: 30 minutes

Cook time: 45 minutes

Serves 6 2 butternut squash, or 15 oz canned pumpkin 2 tbsp. olive oil, or canola 1/2 tsp. sea salt

1/2 tsp. ground black pepper 2 sprigs thyme tucked into squash when roasting 1/2 cup carrots, small chop 1/2 cup celery, small chop 1/2 cup onions, small chop 2 garlic cloves, smashed 2 tbsp. honey 6 cups vegetable stock, or Pacific organic vegetable stock

4 tbsp. unsalted butter, optional 1/4 cup plain yogurt 1/8 tsp.freshly grated nutmeg

1/4 cup chopped walnuts, toasted

1 granny smith apple, cut into small cubes

1. preheat oven to 375 degrees. Squash can be roasted a day ahead.

Line a small baking sheet with parchment paper. Cut both ends of the squash off. Cut squash in half and scoop out and discard seeds. Brush each half inside with about 1 tsp. of the oil. Sprinkle the cavities with salt and pepper and tuck a sprig of thyme into each. Place cut-side-down on a baking sheet and roast until tender, about 45 minutes. Remove and let cool, then scoop out and reserve the flesh.

2. Put the remaining oil in a stockpot over medium heat, add the carrots, celery and onions and cook, stirring often, for 6 minutes. Add the squash, garlic, 1 1/2 tsp.salt, and 1/2 tsp. pepper and cook gently for 3 minutes. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bring to a simmer and cook for 20 minutes.

3. Remove from the heat and discard the thyme. Transfer the soup to a blender, in batches, and puree. Taste the soup and adjust the seasoning.

Let the soup cool, then refrigerate until ready to serve. Stores up to 5 days.

4. Gently reheat the soup until just hot. If it is too thick, add more stock, or water. Heat a skillet over high heat. When it is hot, add the butter, if using, and rotate the skillet over the heat as necessary to brown the butter evenly. As soon as the butter is a hazelnut brown, pour it into the pot of soup, and stir.

7. To Finish, ladle the soup into six serving bowls. Top each with a dollop of yogurt , cubes of granny smith apple, and toasted walnuts.


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