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Roasted Butternut Squash Soup

Today a delicious fall soup: Roasted Butternut Squash Soup. This is a nice little dish on one of those dreary days when you would prefer to stay home all day. Soup has something comforting I find and especially this delicious creamy soup without cream :-)) It does not have many calories and yet is deliciously filling. Great as a meal soup or as a nice lunch. It is super easy but not really ready very quickly because the pumpkin needs a long time in the oven, so make sure you have done that in advance or that you have enough time. Because the pumpkin goes into the oven for a long time, it becomes extra flavorful and deliciously sweet. As a result, this is a soup that the kids generally really like as well.


  • 1 butternut squash pumpkin
  • smoked paprika

  • olive oil extra virgin

  • himalayan salt

  • piece of ginger of about 5 cm

  • 1 large onion

  • 2 cloves of garlic

  • 1 leek

  • fresh thyme

  • garden herb broth 1 liter

How to

  • Preheat the oven to 200 degrees. Wash the pumpkin and cut into slices. Coat it on both sides with olive oil and paprika and salt. Put these in the oven for 40 minutes.
  • Roughly chop the garlic, ginger, onion and leek. Heat a soup pan with some olive oil or coconut oil and add the onion to this and let it become glazy, then the leeks, garlic and ginger. Be careful not to let it burn as it will become bitter.
  • Deglaze with the chicken stock and let stand on low heat for a while. When the pumpkin is ready add it, skin and all. The squash will fall apart. Add the thyme and another teaspoon of smoked paprika.
  • Puree the soup after 10 minutes and taste. You can add some salt and/or pepper at this point if you like.

Roasted Butternut Squash Soup

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