Butternut Squash Soup


  • 2-1/2 lbs Butternut Squash
  • Salt and Pepper to taste
  • 1 Tbsp Vegetable or Olive Oil
  • 1 Onion, diced
  • 2-1/2 cups G-free Vegetable Stock
  • 2 Tbsp Honey
  • Parsley garnish


Preheat oven to 400°F. Cut the squash in half lengthwise, use a spoon to scoop out seeds and membrane. Cut into large chunks and peel (it’s a little easier to handle this way). Cut again into about 1-inch cubes. Place on a cookie sheet, sprinkle with salt and pepper, then drizzle with oil. Roast for 20 minutes, then remove from the oven.

Add in the diced onion and stir. Return to the oven and roast 20 minutes more. Put the roasted vegetables in a food processor with about half the stock and blend until smooth.

Put the puree in a saucepan, add the remaining stock and honey. Simmer for about 5 minutes. Serve, garnished with parsley.

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