Roasted Butternut Squash Soup
Serves: 2
  • 16 oz (about 1 lb) butternut squash, peeled and chopped
  • 1 liter (33 oz) vegetable stock (recipe follows)
  • 1 golden delicious apple
  • 1 celery stalk
  • 1 medium onion
  • 1 garlic clove
  • 1 carrot
  • ¼ cup half and half
  • olive oil
  • salt, pepper
  • 1 teaspoon
  • parsley, pine nuts for garnish (optional)
Vegetable stock recipe
  • 1.5 liters water
  • 1 medium onion
  • 1 carrot
  • 3 garlic cloves
  • 1 celery stalk
  • ½ teaspoon black peppercorns
  • handful of parsley
  • ½ teaspoon salt
For the soup
  1. Preheat the oven to 400 F. Season chopped butternut squash chunks with salt and pepper and drizzle with olive oil. Toss to combine. Roast in a preheated oven for about 20 min or until the vegetable is soft.
  2. In a medium pot, sautee chopped onions, carrot, celery and garlic for about 5 min. Add roasted butternut squash, chopped apple, vegetable stock, simply organic spice, salt and pepper to taste. Bring to a boil, reduce to a medium low heat and cook for another 10 min.
  3. Off the heat. Transfer the solid parts of the soup into a standing blender adding soup liquid 1 ladle at a time. Process until smooth adding more liquid until desired consistency. Discard unused liquid.
  4. Transfer soup back to the pot, adding half and half and heat but don't boil.
  5. Garnish with minced parsley and pine nuts.
For the Vegetable stock:
  1. Bring a medium pot of water to a boil, add whole vegetables, salt and pepper. With a lid on, cook vegetables on a medium low heat for 25-30 min. Discard the vegetables after cooking and use the stock.
Recipe by Lavender & Macarons at