Roasted Butternut Soup

This roasted butternut soup is a memento of a charmed childhood. I vividly remember cold Carmel nights huddled by a crackling fire, cradling a steaming bowl of creamy pureed squash blended with warm, familiar tastes of cinnamon, turmeric, and cayenne. A sprig of fresh rosemary counters the soup’s sweet, nutty flavor and thick texture with fragrance and fragility. 


Roasted Butternut Soup:

Soup Seasoning:

  • 1/2 teaspoon Pink Himalayan or Celtic sea salt 
  • 1/2 teaspoon organic ground cinnamon
  • 1/2 teaspoon organic ground nutmeg
  • 1/2 teaspoon organic ground turmeric
  • 1/8 teaspoon organic ground ginger
  • 1/4 teaspoon organic cayenne pepper (optional) 


Preheat oven to 400 degrees.

To prepare the butternut squash, wash, then carefully slice off the top and bottom. Cut in half, lengthwise, then place the squash flesh-down on a baking sheet lined with parchment paper. Drizzle olive oil on the exposed squash skin and sprinkle with salt. 

Cut the onions and carrots into quarters and spread across a separate baking sheet lined with parchment paper. Lightly toss with olive oil and sprinkle with salt. 

Roast both vegetable platters for 40 minutes, flipping once.  

Remove from the oven and let the vegetables begin to cool. Carefully peel the skin off of the squash, which separates and buckles with heat. 

Working in small batches, use a powerful blender to mix the squash, onions, carrots, and vegetable stock together. The end result should be completely smooth. An immersion blender may also be helpful in breaking down larger particles of food. 

In a large soup pot over medium heat, warm the blended soup. Stir in the salt, cinnamon, nutmeg, turmeric and ginger. Consider adding cayenne pepper if more heat is desired, or slowly build up the concentration of spices in the soup, careful not to overpower the existing flavors. 

Yields 12 cups (serves 8).