Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    medium butternut squash

  • 1

    yam/sweet potato

  • 1


  • 4

    cloves garlic

  • 2-3


  • salt and fresh ground pepper

  • 8

    cups water


Cut squash in half and scoop out seeds. Poke holes in the yam with a fork. Put both on a pan and roast them in the oven at 400 for about an hour, until they are soft when you stick a fork in them. While roasting, coarsely chop the onion, garlic, and carrot. Saute them in some grapeseed oil in a large stockpot. Then add about 8 cups water, and wait until the squash and yam are ready. Bring the water to a boil and add the squash and yam. Simmer it all for about 30-40 minutes. Then take stick blender and blend well. Simmer again for a while - depending on how much you want to reduce and thicken it. Add salt and pepper to taste.


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