butter nut squash soup

Lady Jane's Roasted ButterNut Squash Soup

Laura Noble

Roasted ButterNut Squash Soup with spoon

This recipe makes an 8-quart pot of soup and can be made a few days ahead of time. You can also freeze it in small serving containers to enjoy as your main meal or serve as an appetizer. It's delicious, hardy and compliments pork, turkey, chicken meals throughout the fall.

When I make any soup, I always make a good size pot to make it worth the effort. Most soups will freeze well for future meals.


  • 3 - large Butternut Squash
  • 2 to 4 Tablespoons olive oil
  • whole bulb of garlic
  • 2 large sweet onion
  • 6 large carrots
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 2 teaspoons mineral salt
  • 1/2 to 1 teaspoon ground black pepper
  • 1 teaspoon Rosemary
  • 1 teaspoon Thyme
  • 1 teaspoon garlic powder
  • 2 - 32oz boxes/cans of vegetable broth / cooking stock (or chicken broth)
  • 1 pint heavy cream (or 2 cups of unsweetened coconut milk)
  • Lady Jane Gourmet Seed Co Hemp Hearts


Place whole butternut squash on a cookie sheet, roast in oven at 325 to 350 for 45 - 60 minutes (until squash is soft when stabbed with fork). Remove cooked squash from oven. Let cool.

Once squash is cool enough to handle, cut squash in half, remove and discard seeds.

Scoop squash meat out of the skin (the skin will mostly peal away and is easy to handle when cool). Place squash in 8 quart pan. Smash squash up like mashed potatoes


  1. Peal bulb of garlic and slightly chop up / set aside
  2. Peal and chop up onions / set aside
  3. Peal and chop carrots / set aside
  4. In large saute pan (at least 12" diameter) heat a couple Tablespoons of olive oil (enough to cover the bottom of the pan)
  5. Add chopped garlic to saute pan and cook for a minute or two
  6. Add chopped onions, stir and cook on medium-low until onions are clear and slightly begin to caramelize
  7. Add carrots, stir
  8. Pour a cup or two (2) of the vegetable broth into the saute pan, enough to cover bottom of pan in order to steam and soften the carrots.
  9. Place lid on saute pan and cook on low for 10 to 20 minutes, until carrots are soft
  10. Remove from heat once carrots are soft
  11. Get out blender
  12. Add 1/4 of the garlic, onion, carrot mixture into blender and blend until smooth. Add the blended mixture to the 8 quart pot with the squash. Stir
  13. Repeat set 11 until the garlic, onion and carrot mixture is gone. (This can be done in a large food processor)
  14. Stir in remaining vegetable stock (or chicken broth) into the 8 quart pan
  15. Add ground cinnamon, ginger, cloves, allspice, salt, pepper, rosemary, thyme, and garlic powder.
  16. Simmer on low for an hour, watch as not to burn
  17. Add heavy cream, (or coconut milk) stir
  18. Serve and top with 2 to 3 tablespoons Lady Jane Hemp Hearts
  19. ENJOY!

To add an extra zest, curry powder can also be added to this soup along with the other spices. Delicious!

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