Butternut Squash Soup

• 2 Medium Butternut Squash
• 1 Medium Onion, chopped
• Stalks of Celery, chopped
• Carrots, chopped
• 1/4 cup Oil
• 1 quart Vegetable or Chicken Stock
• 1/2 cup Half and half or Almond Milk, optional
• 1 tsp Kosher Salt
• ½ tspPepper
• ½ tsp Cinnamon
• ¼ tsp Ground Nutmeg
• ¼ tsp Ground Cloves
• ¼ tsp Ground Ginger


Cut squash in half lengthwise. Remove seeds and brush the cut side with oil. Place cut side down on a rimmed baking sheet. Roast squash for approx. 35-45 min or until it is fork tender. Remove from oven and let cool. Scoop out flesh once cooled.

Alternatively, you can skip the above step and peel and remove seeds from the squash and chop the squash into cubes. Not roasting the squash first will change the taste slightly as the squash won’t have the roasted, brown caramelized flavor.

In a soup pot, sauté onions, carrots, and celery with the remaining oil. Do not brown the vegetables. Once tender, add in squash and sauté for a few minutes longer.

Add half of the stock and bring to a boil. Boil until the vegetables, including the squash, are very tender. Add more stock/water if needed. There should be enough liquid in the pot so the soup doesn’t stick and burn.

Once the vegetables are falling apart and mushy, carefully use a blender or immersion stick blender to puree soup. Use caution as the soup will be hot. If using a blender, do not fill the blender more than half full. Soup should be smooth with no lumps. Add more stock if the soup is too thick.

Add the seasonings and let the soup simmer for 15 minutes. If you like a richer and creamier tasting soup, you can add the half and half or almond milk a little at a time until you reach the desired consistency and flavor. Adjust the flavor with the seasonings as needed.