Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Print This Recipe

Nothing takes the chill off of a crisp autumn day like a satisfying bowl of vegetable soup. Butternut squash and seasonal apples are roasted with earthy sage. A generous drizzle of Toasted Pumpkin Seed Oil rounds out the rich, fall flavors that will have your spoon sinking into this delicious recipe again and again.

Prep Time
Cook Time


  • 1 medium sized butternut squash, halved and seed removed
  • 1 red apple, quartered
  • 2 shallots, halved
  • 4 sprigs of fresh sage
  • 2 cloves garlic, whole
  • 1 tsp sea salt
  • 1 cup water
  • 1 Tbsp Toasted Pumpkin Seed Oil, plus more for finishing


  1. Preheat oven to 400 degrees.
  2. Coat squash, shallots, apple and garlic with Toasted Pumpkin Seed Oil and sea salt.
  3. Place sage sprigs in the bottom of a greased 9×11 baking dish; cover with squash, cut-side down, then fit in the rest of the coated vegetables into the dish. Roast for 40 minutes, cooking until squash is fork tender.
  4. Remove any onion or apples that seem to be over roasting and set aside. Once done, remove and let cool for 10 to 15 minutes.
  5. Place roasted vegetables in a blender/food processor and begin blending. Slowly add water, and salt and pepper to taste. Blend for 5-6 minutes, or until hot.
  6. Serve with pumpkin seeds, a drizzle of Toasted Pumpkin Seed Oil, herbs and spices.