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I love soup in the winter. It is my comfort food for snacking. When I am cold – I used to grab either coffee or hot chocolate. Since I became more health conscious for me and my kids, I started making this more available during the cold days.

To be fancy, top with a tablespoon of garlic olive oil and a tablespoon of heavy cream – turns into a romantic soup for 2 and makes this so decadent!

Difficulty: Beginner Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins
Servings: 8
Best Season: Fall



  1. Preheat oven to 350º

  2. Place Extra Virgin Olive Oil in large bowl

  3. Destem sprigs of herbs and put in bowl with olive oil

  4. Add cayenne pepper, salt and pepper to bowl

  5. Peel, pit and chop the butternut squash into 1 inch squares - add to bowl

  6. Chop carrots, celery and onions in big chunks - add to bowl

  7. Peel garlic and halve them - add to bowl

  8. Toss until completely coated

  9. Spread evenly onto roasting pan

  10. Roast 1 hour until veggies are soft and tender (check the carrots in particular)

  11. If not soft - cook an additional 15 minutes

  12. Transfer cooked veggies to food processor (I use Vitamix or Ninja) in batches

  13. Add 1 cup of liquid stock and puree until smooth and creamy - adding stock or veggies to desired consistency

  14. Repeat until all veggies are blended.

  15. Heat and enjoy!