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Roasted Squash Soup

Updated: Feb 21

Enjoy! This soup and it’s pretty freaking amazing!

- Coach Whitney

3Lbs squash (I use buttercup or butternut, Musque du Provence is incredible if you can find it)

3 Tbsp good oil. (Safflower or avocado)

1 medium vidalea onion, halved

3 garlic cloves, peeled

1/2 cup rough chopped carrots, washed, not peeled

2 Stalks of celery rough chopped

2 Tbsp maple syrup

1 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4tsp ground thyme

Chicken bone broth 1.5 liters

Salt & Pepper

1/4 cup of butter

Preheat your oven to 375 degrees

On an oven tray lined with parchment

Place all of the vegetables including the garlic. Drizzle them with good oil, season with salt and pepper and roast for 25-30 minutes or until squash and onions have a light caramel color.

Place all of the roasted vegetables, butter, maple syrup and dry seasoning in a stock pot, pour in enough bone broth with cover the vegetables.

Bring the pot to a boil, then reduce to simmer for 40 minutes.

Blend it. Use as much or as little liquid as you like for the blending. The less liquid the thicker the soup.

I blend mine in a Vitamix. You can use an immersion blender if you prefer it. If you are going to blend it in the pot, you may want to drain off some of the liquid first.

You can always add more liquid to adjust the consistency.

To garnish this soup, I used a mix of toasted pepitas, toasted walnuts, raisins and sunflower seeds. A little bit of nutmeg, fresh pepper, fresh chives and olive oil.

You can garnish with anything you like from granola to nuts or seeds, whipped cream, maple syrup. The options are endless and it's fun to play around with the different flavours and textures.

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