Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This is creamy, nourishing butternut squash soup recipe for you to make your weekend special. Butternut makes a great addition to many sweet and savory recipes.

(Cooking Time: 10 minutes \ Preparation Time: 50 minutes\ Servings: 3-4)

Butternut Squash Soup


Amount per Serving

  • Calories 119g
  • Fats 9.2g
  • Cholesterol 0mg
  • Total Carbohydrate 8g
  • Protein 1g


  • 2 butternut squash
  • 2 tbsp olive oil, divided
  • 1 cup diced onion
  • 1/3 cup Liquid Honey
  • 1/3 cup pine nuts, lightly toasted
  • 1 tbsp minced garlic
  • 1 1/2 tsp Ground sage
  • 1 1/2 tsp Organic Ground Cumin
  • 2 cups vegetable stock
  • 5 cups water
  • 1/4 tsp roasted ground ginger
  • 1/2 tsp sea Salt Grinder
  • 1/2 tsp ground black pepper
Butternut Squash Soup


  • Preheat the oven to 400°F (200°C). Cut the squash in half lengthwise and remove the seeds. Brush with 1 tbsp of olive oil.
  • Place on a baking sheet and roast for 35-45 minutes or until tender. Remove the pulp from the squash in a bowl and set aside.
  • In large saucepan over medium-high heat, add olive oil and onion; sauté for 3 minutes. Add the squash and the rest of the ingredients, except the pine nuts. Bring to a boil and then simmer for about 15 minutes.
  • Remove from fire.
  • In a blender or food processor puree your ingredients.
  • To serve, garnish with pine nuts.
  • Serve and enjoy your recipe!
Butternut Squash Soup

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