Recipes & Food Styling

Roasted Butternut Squash Soup

Butternut Squash Soup turned out fantastic! SO good for you and so easy to make: I just roasted 3 medium-sized butternut squash for an hour – (I roast squash and pumpkins whole) – and then cooked the squash in butter with 1 1/2 boxes of vegetable broth and some freshly ground black pepper, pink Himalayan sea salt, nutmeg and cardamom (to taste); and some herbes de Provence.

After cooking the squash and broth for about 45 minutes, I took the soup off heat and let it cook down a bit before pulsing it in batches in the blender.

Butternut squash is so nutritious! It is loaded with potassium, vitamins B6 and C; iron, magnesium and calcium.

This will hold them over while the turkey roasts!

Roasted Butternut Squash Soup

3 medium butternut squash, stems removed

2 cartons vegetable broth

3 tablespoons butter

1/2 teaspoon cardamom

1/2 teaspoon nutmeg

Freshly ground pepper and pink Himalayan sea salt, to taste.  

In 375-degree oven, roast 3 medium-sized butternut squash for an hour. 

Let cool and remove seeds from squash.

In a dutch oven or soup pot on stovetop, melt butter; add squash and seasonings. Cook for about 15 minutes. Add broth and simmer for 40-45 minutes. 

Remove from heat; let cool. When cool, pulse in batches in blender. Return to stovetop to heat for serving.