Butternut Squash Soup!

I have another soup post for you guys!  What can I say, I love soup, I can’t help it, I’m sorry! 😉  This one is actually from a few weeks ago, while I was cleansing.  I totally spaced on posting the recipe.  I just posted it on the Strala Blog, so you can check it out there, but here it is anyway (it makes about 8 servings so you can feast all week or serve at a dinner party).


  • 1 large whole butternut squash
  • Olive Oil
  • 3 shallots
  • 1 carrot
  • 8 cups low sodium vegetable stock
  • Salt & Pepper
  • Fresh oregano


  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment paper or tin foil.
  3. Cut the squash in half, discard the inner seeds or save them for later to roast.
  4. Generously rub the squash halves in olive oil and sprinkle some salt and pepper on top.
  5. Place face down on the baking sheet and roast them in the oven for about 45 minutes to an hour or until soft.
  6. In a large soup pot, add some olive oil and heat.
  7. Chop up the carrots and add to the pot – stirring occasionally.
  8. Chop up the shallots and add to the carrots in the pot – stirring occasionally until translucent.
  9. Add a little salt.
  10. Add the vegetable broth and bring to a boil.
  11. Remove the squash from the oven and let cool for a few minutes.
  12. Remove the skin from the squash and cut or break into pieces.
  13. Add pieces of squash to the boiled broth.
  14. If you have an immersion blender, blend away until nice and smooth.  If you have a food processor or blender, ladle the soup in batches and blend/process until smooth.  Add the smooth soup to a new pot and turn the heat on low.  Bring back to a low boil if necessary.
  15. Chop up some fresh oregano.
  16. Grab a bowl, ladle the soup on in, top with the oregano and salt & pepper to taste.
  17. Enjoy and smile. 🙂

One thought on “Butternut Squash Soup!

  1. Pingback: The Holidays Are Just Around the Corner! Are you ready? | The Food Yogi

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