This is a spiced butternut squash soup that is creamy, sweet and super comforting! Roasting the vegetables brings out their sweetness and gives the soup a fantastic flavor. This soup is another one of the household staples that we have had at least once a week this autumn. It’s hearty and delicious and one of my all-time favorites. It’s especially yummy served with a roast meat such as pork or beef.
- 1 butternut squash, cut into 1’ pieces
- 1 large onion, cut into quarters
- 1 leek, green tops cut off, cut in half and then into 1’ pieces
- 3 cloves of garlic, crushed
- 2 Tbsp olive oil
- 1 tsp sea salt
- 4 liters chicken stock (method for basic chicken stock here) or bone broth
- 1 Tbsp fresh ginger, grated
- ¼ cup tomato paste (omit if nightshade-free)
- 1 Tbsp salt
- ½ tsp cinnamon
- ½ tsp cumin
- ½ tsp nutmeg
- ½ tsp coriander
- ¼ tsp black pepper
- Garnish: Sour cream (omit if dairy-free), chopped green onions
- Preheat oven to 200 C (400 F).
- Put butternut squash, onions, leek and garlic into a roasting pan in a single layer.
- Pour the oil over the top, add the salt and stir to coat.
- Put the pan into the oven to roast for about 30 minutes or until the edges of the vegetables are beginning to brown, stirring every ten minutes.
- When done, add the vegetables to a large pot with the chicken stock. Stir in the tomato paste, ginger, salt and spices. Bring to a boil. Turn down the heat and let the soup simmer for about 10 minutes.
- Remove from heat and allow the soup to cool slightly.
- Using an immersion blender, puree the soup until smooth. Serve hot, topped with sour cream and chopped parsley and/or green onions.
You can use this recipe as a template and change up the soup depending on what you have in your fridge and spice cupboard. For example:
- If you don’t have a leek, use another onion.
- If you don’t have those exact spices, use whatever you do have. ‘Warm’ spices work best: mixes of paprika, cumin, chili, coriander, curry, cinnamon, cardamom, cloves, ginger, fennel, nutmeg, sumac, and black pepper are always good options.
- Substitute pumpkin for butternut squash, fresh or canned.
- If you don’t have the time to roast the vegetables, you can skip that step and put them into the pot with the chicken stock, cooking until soft. But, roasting does make a huge difference. If you have the time, I’d highly recommend it!