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Roasted Butternut Squash Soup


This fall soup is a winner. After having a ton of rich foods for Thanksgiving we need this simple soup to detox and to use all the Turkey stock we made from Thanksgiving Day. This soup is rich with roasted flavors and a delightful sweetness from the apple finished with some crunch from toasted pumpkin seeds. A wonderful soul filling soup; it will surely be a staple in your winter cooking!

From our kitchen to yours, Bennett


1 medium-sized butternut squash, halved and seeded
1 yellow onion
1 granny smith apple, peeled, cored, and chopped
2 garlic cloves, minced
2 tablespoons butter
6 cups of chicken stock
1/3 cup pumpkin seeds (toasted) for garnish
1 tablespoons olive oil for garnish
Sea salt and pepper to taste


Preheat your oven to 425 degrees
Cut the Butternut squash in halves and remove seeds
Generously coat the interior with olive oil and sea salt and place cut side down on a baking sheet
Coat the top of the squash with olive oil and sea salt
Bake for 45 minutes and set aside
Sautee the onions, apple and garlic with butter until soft
Add the stock and squash (flesh removed)
Simmer for about 10 minutes and then add to a Vitamix Blender
Blend until well combined and then bring back to the pot to simmer
Serve with roasted pumpkin seeds

Serves 4


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