Easy Butternut Squash Soup

Yes, I’m posting another Squash soup recipe!  I love Butternut Squash and this one is a quick and easy recipe when you want something warm and comforting and delicious!


  • 1 large Butternut Squash, peeled, seeded and diced – reserve the seeds
  • Olive oil
  • 1L Imagine organic chicken stock 
  • Fresh ground Himalayan Pink Sea Salt & Black Pepper
  • Optional: cinnamon and paprika


  1. Place squash on roasting pan and drizzle with olive oil. Keep the seeds aside for roasting as a garnish!
  2. Roast at 425 degrees for 40-50 minutes until roasted and soft.
  3. Boil stock on stove top and add roasted squash. 
  4. Meanwhile toss seeds in olive oil and toast in the oven at 350 degrees until brown and crunchy. Season with salt.
  5. Purée squash to make a creamy soup.
  6. Season with salt and pepper.  I add cinnamon and paprika to taste.
  7. Garnish with roasted seeds. 


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