Butternut Squash Soup

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Butternut Squash Soup




  • 2 tablespoons olive oil 
  • 1/2 cup diced onion
  • 6 cups of cubed butternut squash, roasted
  • 1/4 teaspoon ground cinnamon
  • 6 cups chicken stock (be sure to find a brand with no added sugar)
  • Sea salt and pepper to taste


  1. To roast the butternut: Preheat oven to 400 degrees. Toss precut cubes of butternut squash in a bowl with olive oil, sea salt, pepper.
  2. Put onto a parchment lined baking sheet, taking care to leave a bit of space between. Roast about 30 minutes, until tender and surfaces are slightly brown/carmelized.
  3. Heat oil in a soup pan on medium heat. Add roasted butternut cubes and cinnamon and chicken stock
  4. Bring to boil, and then reduce to simmer.
  5. Simmer for about 2-4 minutes.
  6. Work in batches and add soup to a blender to puree it. You will need to be careful with the hot soup; leave the cover tilted off a bit so the heat doesn’t pop the cover off. (It has happened and it is a MESS).
  7. Serve pureed soup warm.
  8. Options: You can add a peeled, grated/cubed granny smith apple to the soup pan; some folks like about a teaspoon of pure maple syrup added to bring out the nutty taste of the squash.
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