The Best Butternut Squash Soup

This fall favorite never tasted so good. The simple step of roasting your butternut squash first adds an added layer of richness to this already flavorful soup.



2-3 Pounds butternut squash cubes

 (If buying whole, peel, seed and roast no need to cube)

2 Tablespoons butter

1 medium onion, chopped

6 cups chicken stock

2 Tablespoons Olive Oil

1 Pinch Cinnamon

1 Tablespoon Brown Sugar (or Maple Syrup)

¼ tsp. Nutmeg

1 Tablespoon Salt

¼ Teaspoon Fresh ground black pepper



Preheat oven to 375°. Take Butternut squash and chopped onion and toss with olive oil and a pinch of salt and black pepper. Roast until golden brown, approx. 20 minutes.  


Place all remaining ingredients in sauce pan and bring to a slow boil. Blend ingredients together using emulsion blender (aka stick blender, if you don’t have one a regular blender will do the trick although you might need to do it in 2 batches).


(If you want a creamier version and don’t mind the added calories use 3 cups of chicken stock and 3 cups of heavy cream).