This Roasted Butternut Squash recipe is great for a chilly day when you have time on your hands. It can be refrigerated for a week, or frozen for a month, so don’t be afraid you’ll have too much! It makes about 4 servings, but if eaten as an appetizer or a side, I would say it’s about 6-8 servings.
Prep time: 30 mins
Total Time: 1 hour
- 1-2 tbsp olive oil (or coconut oil)
- 2 cups (cubed) raw butternut squash
- Salt & pepper (to taste)
- 2 tbsp olive oil
- ½ cup diced onion
- ¼ cup diced celery
- ¼ cup diced carrot
- 1 cinnamon stick
- 32 oz chicken or vegetable broth
- ½ teaspoon ground coriander (cumin works too!)
- (optional) 2 tbsp toasted pumpkin seeds
- Roasted butternut squash (from above!)
- Make the roasted squash: Heat oven to 375F. Heat oil over medium-high heat in saute pan. Add cubed squash, salt, & pepper. When squash begins to brown, transfer to lined baking sheet (or transfer the pan to the oven if it’s oven-proof). Roast for 15 minutes or until medium-brown on all sides. Remove & let cool slightly. Puree in food processor or mash with potato masher. Measure 1 ½ cups & reserve.
- Make the soup: Heat olive oil in large sauce pan or pot over medium heat. Add onion, celery, carrot, & cinnamon stick. Saute until soft but not brown (about 10 mins). Season with salt & pepper. Add the broth and coriander/cumin. Bring to a boil. Simmer for 5-7 minutes. Stir in reserved squash until smooth. Simmer gently for about 10 minutes to let the flavors come together. Discard the cinnamon stick.
- Puree the soup using an immersion blender (a regular blender will do, just be careful!). At this point, the soup can be cooled, covered, and refrigerated or frozen. It will thicken as it cools, so add water or broth when reheating if necessary.
- When serving, top with toasted pumpkin seeds!