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Roast Butternut Squash Soup

Roast Butternut Squash Soup


• 1 butternut squash
• 1 onion – julienned
• 2 tsp. chopped garlic
• 1 cup white wine
• 2 qts. vegetable stock
• Olive oil
• 3 bay leaves
• salt & pepper to taste
• touch of white pepper


• Split butternut squash, scrape out seeds, wrap with aluminum foil and place in a pre heated 350 degree oven on a pan for 30-45 minutes. You want the squash to be soft to the touch.

• Unwrap the squash and scrape meat into a bowl.

• Heat soup pot over medium heat and add olive oil and then the onion until onion caramelizes lightly. Add garlic and continue cooking until everything turns golden brown. Add squash and heat through while stirring. Season with some salt and fresh ground pepper, add bay leaves and white wine and stir. Reduce wine by half and add stock. Bring to a simmer and cook for about two hours. Remove from heat, puree and place back in pot and bring back to a low simmer. Season with salt and white pepper – you can also add curry powder, allspice, cinnamon and cloves as well as a little heavy cream depending on your taste – cream will make mouth feel silkier and richer tasting.

• Serve with a garnish of créme fraiche and chopped chives.