Butternut Squash Soup


SourceRecipe from Krissy Ruddy
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes


Don’t let the simple name fool you; this soup is full of rich, complex flavors and is really easy to make! This dish was taught at a Depth of Flavor workshop with Krissy Ruddy. 


squash, butternut
onion, white
4 cloves
6 cups
stock, vegetable (more or less, depending on the consistency you prefer)
2 tablespoons
ghee (or coconut oil, melted)
1 tablespoon
maple syrup
1/2 teaspoon
black pepper
curry powder (to taste (option))
cinnamon, ground (to taste (option))
garam masala (to taste (option))


Preheat oven to 400 degrees F. Peel and chop up the butternut, onion, and garlic. Mix with remaining ingredients until evenly coated. Spread on 1-2 baking pans so that the squash is in a single layer (this way it will caramelize more). Cook for about 30 minutes, then give it a toss with a spatula and pop it back in the over for another 15-20 minutes until the edges of the squash and onions start to turn brown.

Pour 1/2 the veggie broth into a blender and add the hot veggies bit by bit until well combined. Add more broth as desired for taste and consistency (using optional spices if desired). Serve with a garnish of cozy fall things like toasted, spiced seeds, cranberries, walnuts, sprigs of summer’s last herbs or fresh goat cheese.