Roasted Butternut Squash Soup

Roasted Butternut Squash Soup



  1. Preheat oven to 425 F.

  2. Cut squash, apple, and onion in large dice. Toss with olive oil sugar shaker, and salt.

  3. Place on a lined baking sheet in a single layer and roast for 30 minutes or until squash is fork tender.

  4. Add roasted squash, apple, and onion to a blender with stock and vinegar. Combine until smooth and creamy.

  5. Serve with pumpkin seeds, cranberries, and a drizzle of vinegar. Enjoy!

Recipe Note:

To make blending the soup easier, we would recommend blending the stock and veggies in batches to ensure your soup is creamy and smooth. 

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