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Roasted Butternut Squash Soup

Rainy spring day recipe to warm your toes. 

1 butternut squash, split in half seeds removed
1 tbsp olive oil
1/2 cup onion, chopped
3 cloves garlic, chopped
1 tsp maple syrup 
1/2 tsp cinnamon
3 cups vegetable broth 
1.5 tbsp butter
1. Preheat the oven to 425. lightly rub 1 tsp olive oil to the butternut squash, then lightly season with salt and pepper. Place cut side down on a baking sheet and roast for 45-50 minutes. Set aside to let cool once done. 
2. Heat the remaining olive oil in a soup pot on medium heat and add the onions. Saute for 3-4 minutes and then add garlic. Saute for another minute or two until fragrant. 
3. Place the onions & garlic in a blender with 1/2 cup vegetable broth until pureed. Add back to the soup pot. 
4. Puree squash in a blender with 1 1/2 cups vegetable broth and then add to the soup pot. 
5. Stir in remaining vegetable broth, maple syrup and cinnamon. Mix well and allow to simmer on low for about 5 minutes. 
6. Stir in the butter to melt. Serve with our fave scone recipe! 

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