Butternut Squash Soup

I enjoy a nice bowl of soup on a cold and dreary day.  One of my favourite soups is nice butternut squash soup. There are so many different variations but I decided to go with a puree with a touch of cinnamon and nutmeg which sweeten with a day in the fridge.

We are experiencing a spring like January here on the West Coast with record breaking temperatures and an abundance of sunny days. I am usually knee deep in soup this time of year but with this climate, I am thinking salads and Valentines day, not soups. It’s getting me excited about the upcoming farmers market and the fresh, local produce right around the corner.

I made this soup over the holidays and it was the perfect lunch paired with avocado toast. Vegetable based soups are not on the top of my carnivore husbands list but this soup was perfect for my sweet teething baby girl. If you want to make a heartier version you could easily add lentils for some protein. Feel free to experiment,  apples or pears would also be a great addition.


I usually make this hearty vegetable soup a couple of times during the winter months and this roasted cauliflower soup caught my eye last week. Another favourite squash soup is this apple squash soup from foodess.




Butternut Squash Soup

Yields 6

15 minPrep Time

75 minCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe


  • 1 medium butternut squash
  • 1 tsp olive oil
  • salt and pepper to taste
  • 2 carrots, chopped
  • 2 celery stalks ,chopped
  • 1/2 yellow onion ,chopped
  • 3 large garlic cloves peeled and smashed
  • 4 cups of low sodium vegetable stock
  • 1TBSP maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg


  1. Preheat oven to 375 degrees
  2. Cut squash in half, remove and discard seeds. Brush olive oil on both sides and add salt and pepper to taste.
  3. Place squash face down on baking sheet and roast for 45 minutes or until softened.
  4. Allow squash to cool.
  5. In a medium stockpot, heat olive oil over medium heat and cook onions, carrots, and garlic, approx 6 mins.
  6. Remove squash from peel and add to pot.
  7. Add stock, maple syrup, cinnamon, and nutmeg.
  8. Allow soup to boil and simmer for 30 minutes.
  9. Blend to desired consistency using an immersion blender.


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