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Butternut Squash Soup

Gotta love the colour!

Butternut Squash Soup
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Butternut Squash Soup

Course: Soups & Stew
Cuisine: Soups & Stews & Marinades


  • 2 lbs Butternut Squash
  • 1 Chopped Sweet Onion
  • 2 stalks Chopped Celery
  • 4 cloves Chopped Garlic
  • 2 sprigs Chopped Rosemary
  • 1/2 tsp Curry Powder
  • 1/2 tsp Turmeric
  • 1 tsp Green Cardamom Powder
  • 1/2 tsp Cumin
  • 1 tsp Coriander
  • 4 cups Vegetable Stock
  • 1 tbsp Canadian Maple Syrup


  • Chopped Canadian Bacon
  • Heavy Cream


  • Preheat oven to 425F. Line baking tray with parchment paper. Place butternut squash on the pan and drizzle each half with olive oil. Sprinkle it with salt and pepper.
  • Place squash face down and place in oven, about 45 to 50 minutes. Set the squash aside until it’s cool enough. Scoop squash flesh into a bowl.
  • In a skillet or pot add 1 tablespoon olive oil over medium heat. Add chopped onion and 1 teaspoon salt. Stirring often until onion has softened and is starting to turn golden. Add garlic and cook until fragrant, about 30 seconds, stirring frequently. Add all other seasoning items and coat everything.
  • Transfer the cooked onions to your blender. Add the reserved butternut & maple syrup. Pour in 3 cups vegetable broth.
  • Add more vegetable stock to thin out if you need.
  • Taste for salt and pepper.

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