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Roasted Butternut Squash Soup

  • Author: Garianne Gagliardi
  • Total Time: 40 mins


  • 1 butternut squash, halved & seeded
  • 1 garlic head
  • 1 shallot, chopped
  • 4 roma tomatoes, quartered
  • 1 1/2 cup vegetable stock
  • 1/4 cup heavy cream
  • 1/2 tbsp tomato paste
  • 1/4 tsp smoked paprika
  • 1/4 tsp cinnamon
  • pinch of red chili flakes
  • pinch of ground basil + sage
  • salt + pepper to taste
  • 2 tbsp butter
  • olive oil


  1. Preheat oven to 375ºF. 
  2. Halve the butternut squash, oil it, and sprinkle salt. 
  3. Wrap up your garlic head with olive oil. 
  4. Bake both for about 40 minutes (until tender). 
  5. Meanwhile, in a large pot over medium heat add butter, shallot, and tomatoes. 
  6. Cook until onion is translucent then add tomato paste and more salt. 
  7. Now add in your roasted butternut squash and garlic with the vegetable stock. I use an immersion blender, but a regular blender works too. 
  8. Add in the rest of the spices while blending together the soup. 
  9. Serve immediately with a dollop of sour cream and herbs. Enjoy!
  • Category: Lunch, Dinner