roasted butternut squash soup

I truly love fall. Especially fall soups. This one, I created back in 2007, when I first started toying around with cooking. It still is one of my favorite recipes of all time and a go to in cooler weather. I've made it more than probably any other recipe.

 squash, apple, sweet potato, thyme, onion and garlic

squash, apple, sweet potato, thyme, onion and garlic

One year, my office decided to hold a Thanksgiving potluck. Despite some trepidation, I decided I would join in on the cooking and not just on the eating. The idea of people critiquing my food felt quite uncomfortable but decided to pitch in despite these feelings. 

So the day in question arrives. The night before, I made an enormous batch, brought my crock pot to the office and was eager for my co-workers to try it. While busy tasting everyone else's food, I didn't initially have any of soup. Eventually though, decided to see how it tastes outside of my own kitchen. To my utter amazement it was disgusting. I mean truly nauseating. The kind where you take one bite and quickly look for a private area to spit. What really came through was a meaty, somewhat greasy taste. It was mortifying. Could I have gotten it that wrong? My coworkers must have been repulsed, thinking me a horrible cook. How could this be? I did taste it at home and recall it being quite good. In that moment, I vividly remember the utter horror, embarrassment and the strong urge to take my crock pot and run. 

 veggie prep

veggie prep

Then, while busy berating myself, mouth full of turkey, I realized what had happened. Someone decided to use my ladle for GRAVY and nonchalantly set it back in the soup. And not only did this take place once but I actually witnessed it happening over and over. I wanted to shout it from the top of my grey cubicle that I DID NOT SCREW THIS UP, it was THEIR fault, they sabotaged my soup!

squash soup 2.jpg

Since, I have forgiven these people... sort of. Actually, I can't remember who they are and can't even say with certainty that they're still around. But hell, this recipe is good and I've made it dozens of times. So give it a shot and let me know what you think. And for god's sake, don't get gravy anywhere near it. 

  • Prep time: 5-10 minutes 
  • Cooking time: 40 minutes total
  • Serves 4


  • 1 medium butternut squash, peeled and cut into cubes
  • 1 small sweet potato, peeled and cut into cubes
  • 1 medium apple, peeled and cut into large chunks 
  • 1 garlic clove, peeled
  • 1 medium onion, peeled and cut into large chunks 
  • 2 tbsp avocado oil
  • 1 tbsp fresh thyme (or 1/2 dry) 
  • 1/2 tsp salt (you can always add more later)
  • 1/4 tsp pepper
  • 1/4 tsp ginger
  • 1/8 tsp curry powder
  • 4 cups chicken broth (I like this one
  • optional: pumpkin seeds and additional thyme 


  • Roasting pan
  • Large soup pan
  • Food processor or blender
  • Foil or parchment paper


Preheat oven to 375 degrees. Peel and cut all veggies and add to lined roasting pan (leave garlic clove whole). Add thyme, avocado oil, salt and pepper and toss everything together. Roast for 25 minutes tossing once half way through. 

Meanwhile, add broth to soup pan and start heating it. Once vegetables are finished roasting, remove garlic clove and discard, add all veggies to broth along with ginger and curry and simmer on medium-low for 10-15 minutes. Remove from heat. 

Scoop vegetables only into food processor and blend until smooth. Slowly add a little broth at a time until you reach desired consistency. I like my soup thick. Garnish with pumpkin seeds and if you wish, additional fresh thyme. 

 butternut squash soup with pumpkin seeds

butternut squash soup with pumpkin seeds