Sunday, October 16, 2011

Roasted Butternut Squash Soup

Re-posted from: November 10, 2010 Posting:

The Art of Soup Making

Roasted Butternut Squash Soup
Yields 8 - 10 servings

4 pounds butternut squash
1 jumbo sweet potato
1 tablespoon sea salt – Divided
1 teaspoon pepper
1 teaspoon granulated garlic
¼ cup olive oil – Divided
1 teaspoon ground coriander
1 teaspoon pumpkin spice mix
1 gallon Vegetable Broth

Preheat oven to 450 degrees
Slice squash lengthwise and remove seeds 
Wash sweet potato and cut in half lengthwise
Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder. 
Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done. 
Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat. 
Add mashed vegetables to the broth. 
Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly. 
Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally. 
If you have an immersion blender (hand blender), puree the soup in the pot. 
If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot. 
Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed. 
Bring the soup back up to a boil then reduce heat to medium low. 
Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.


  1. That sounds amazing! Definitely making this soon :-)

  2. Thanks for the recipe,this was a delicious soup .It was easy to make also. The only problem that I had was that after I roasted the squash and sweet potato I tasted them to see if they were done.And OMG they tasted so delicious that I kept tasting and tasting and ate half of them before I completed the soup. Next time I will practice more self control, or maybe I'll just double the recipe ,yep that's what I'll do!I'm loving your soups A&J,keep them coming.

  3. Thank you so much, I am definitely going to try this out. Please add me to your cooking group, I'd like to receive more recipes and or join a cook group/club.


  4. Thanks for the butternut squash soup recipe again I made it before and it was good but lost the recipe and tried to remember the ingredients but it didn't come out right the second time. I forgot the sweet potato for sure.I'm making this tomorrow along with the vegan meatloaf.The meat loaf is going to be a challenge for me however it looked very tasty

  5. Levram
    Thank you for being a faithful follower of New Age Soul Food. Our recipes are available to you at all times. Just look to the right of the blog, stroll down to "Blog Archives" here you stroll through every recipe. Or stroll down to "Search For Recipes", here you can type in the name of the recipe or major ingredient. As for the vegan meatloaf, yes it is a challenge but one well worth the effort.