Roasted Butternut Squash Soup

The beauty of this soup is its simplicity. Just a few ingredients make for an extremely complex, flavorful dish. We also love the simplicity of the preparation. The squash and all the aromatics go on a sheet pan and caramelize together in the oven. This will buy you valuable time to knock out other tasks while the veggies are roasting. We love a multi tasker! And a delicious one at that.


1 large butternut squash, peeled, seeded and cubed

1 large onion, roughly chopped

2 ribs celery, roughly chopped

1 small carrot, peeled and roughly chopped

4 cloves garlic, peeled

2 tsp Autumn Spice Blend

Pure Avocado Oil

4 cups Chicken or Vegetable Stock






On a rimmed baking sheet, place the squash, onion, celery, carrot and garlic. Drizzle with Pure Avocado Oil. Sprinkle with the Autumn Spice Blend. Roast at 400 degrees until the squash is softened and pierces easily with a knife--about 15-20 minutes. 

Scrape the vegetables into a stockpot taking care to get all the browned bits. Add the stock and puree with a immersion blends or in batches in a conventional blender. Adjust to taste with salt and pepper.  Add more stock to adjust consistency.  

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