Roasted Butternut Squash Soup

You gotta love the Fall season with all these squashes around. Butternut squash is my favourite! I find that roasting it brings out it’s natural flavour of slightly sweet, nutty, pumpkin-y flavour. It’s just soo delicious! Garnishing with avocado oil, cayenne pepper and pumpkin seeds also increases it’s nutrition value. Fat helps with the digestion of fat-soluble vitamins like Vitamin A from the squash which in turn gives you a glowing skin and healthy eyesight. Cayenne pepper is a thermogenic food which aids in better digestion and pumpkin seeds are full of immune boosting zinc and the anti-stress mineral magnesium. Now let’s Fall in love with this Roasted Butternut Squash Soup…


Roasted Butternut Squash Soup
Serves 2
Write a review
  1. 2 Tbsp avocado oil, divided
  2. 2 lbs butternut squash, peeled, seeded and diced into 1-inch cubes
  3. 1 small onion, medium diced
  4. 2 cloves garlic, slivered
  5. 3 cups chicken stock
  6. TT sea salt
  1. Preheat the oven to 425°F and line a baking tray with parchment paper.
  2. In a mixing bowl, toss the diced squash with 1 tablespoon of avocado oil and sea salt. Lay the squash down in one even layer on the prepared tray. Bake for 25-30 minutes, turning the tray around halfway through for a more even roasting. It will be done when the squash is nicely golden brown around the edges and soft to the touch (but not mushy!).
  3. While the squash is roasting, sauté the onion and garlic in a medium fry pan in 1 tablespoon of avocado oil until translucent and fragrant. Once ready, put in a blender with the squash and chicken stock. Blend until smooth. Season to taste with sea salt.
  4. Garnish with toasted pumpkin seeds, a drizzle of avocado oil and a sprinkle of cayenne pepper. Enjoy!
The Bella Life
Bella’s Notes

  • Do not overfill your blender, blend in batches if needed! I divided mine into two batches, 1 cup squash and 1 ½ cups chicken stock and half the onion & garlic sauté per blend. Better yet, use a handblender!
  • I prefer to dice the squash so that I can use whatever is left to either eat on its own or add to my salads. But you could also roast without dicing. Cut the top and bottom off the squash then cut it in half and de-seed. Drizzle with a little bit of avocado oil and add a pinch of sea salt. Place on the prepared tray with the skin side up. You can still bake on 425°F but it may take 45 minutes to an hour. Once soft, you can cool it down and scoop out the squash and add to the blender.
  • Slivered garlic just means to thinly slice it, you could also mince it if you want but really, the chopping for this soup doesn’t matter as much as it is getting pureed!
  • Below are other garnish ideas. The possibilities are endless!! What are your favourite garnishes for a butternut squash soup?


Leave a Reply