Roasted Butternut Squash Soup Recipe

Be respectful to your body by listening to your cravings. Notice how you are feeling, what you are craving, and how satisfied you are. If you listen closely enough, your body will tell you exactly what it needs.

Try this warm and comforting Roasted Butternut Squash recipe for a delicious and healthy meal or as a great side dish.


4 Tbsp Olive Oil, divided

6-8 Carrots, peeled & chopped

1 Bunch Celery, chopped

1 Large White Onion, chopped

3 Garlic Cloves, minced

Sea Salt & Ground Black Pepper

2-3 Bay Leaves

4 Cups Vegetable Broth

1 Large Butternut Squash, peeled, seeded, & cubed

1-2 Tbsp Ground Cinnamon

1-2 Tbsp Rosemary, or 1-2 Sprigs Fresh Rosemary


  1. Preheat oven to 400 degrees F.
  2. In a soup pot, saute the carrots, celery, onion, and garlic in 3 tablespoons of oil. Add salt and pepper to taste. When the vegetables have browned, add the bay leaves and vegetable broth. Bring to a boil, then reduce to a simmer.
  3. Meanwhile, put the squash on a baking pan and coat with the remaining 1 tablespoon of oil, cinnamon, and rosemary. Bake for 25-30min, or until tender. Place the baking pan on a wire rack until the squash cools slightly.
  4. Place the squash in a large blender or food processor and process until creamy.
  5. Remove the bay leaves from the soup pot. With a slotted spoon, remove the veggies and add to squash mixture in the blender or food processor. Puree until smooth. Return the squash and vegetables back to the vegetable stock. Taste and adjust seasoning if needed.


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