Vegan Roasted Butternut Squash Soup

Have you ever wondered what to do with this big intimidating vegetable? Truthfully, until last year I didn’t even know what it was. I have now come to love this funky looking thing. It’s so tasty however you choose to prepare it. Here we will do a combo of roasting and boiling. The apple adds a sweet quality to the squash without adding artificial sugar and the onion and garlic give it a kick. It’s a perfect meal for these colder months, easy and super healthy!

Did you know that just beneath the layers of our butternut squash are tons of beauty and health benefits? The beautiful orange hue is a big indication of goodness. Very low in fat, high in fiber and fully loaded with beta-carotene, this squash packs your entire daily recommended dose of vitamin C in to one cup. Butternut squash is also very high in anti-oxidants and has the power to lower our body’s inflammation level.  All things to keep us fit and beautiful!


What you need:

1-2 butternut squash (peeled, seeds removed, and cut in to 1 inch squares)

1 yellow onion

3 cloves of garlic

3 carrots (cleaned, and cut in to 1 inch pieces)

2 apples (again with the pieces..)

2 cups of low sodium vegetable broth

3 cups of water

A handful of fresh herbs (rosemary, thyme, sage)

1 tablespoon of sea salt & 1 tablespoon of black pepper

1 teaspoon of nutmeg

A hand blender (if you don’t have one it’s a great tool! You can also use the vitamix or a blender)


Fresh rosemary, straight out of my mama’s garden…

How To:

Pre-heat oven to 400 degrees, place squash in till soft (about 40 mins)

In a large stock pot, 1 cup of vegetable stock, 2 cups of water, onion, garlic, apple, carrot and bring to a boil

Once squash is finished add it to the pot, using your hand blender slowly add remaining stock and water while blending. Add your herbs.


Love. HD