Homemade butternut squash soup recipe

I have the perfect and tasty recipe for an easy summer or winter recipe to satisfy your cravings for a scrumptious meal or starter for when you have guests over your home. 

Summer time or winter time is a great time to whip up recipes for you or your family.

As I have been on a strict regimented diet from a gut healing protocol with healing foods I thought why not butternut squash soup, which can be served hot or cold, as both taste divine and delicious.

Butternut squash is a great course of fiber and lower in sugar than traditional vegetables.

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Recipe is as follows:


  • 1 large butternut squash (about 3 pounds), halved vertically and seeded
  • 1 tablespoon olive oil, plus more for drizzling
  • ½ cup chopped onion or less as this is just to add flavor ot the soup 
  • 1 teaspoon salt
  • 4 garlic cloves or shallots, pressed or minced
  • ⅛ teaspoon ground nutmeg
  • 1 tsp of ground cinnamon


  1. Preheat the oven to 350 degrees Fahrenheit and layer a rimmed baking sheet with parchment paper or foil.
  2.  Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with sea salt.
  3. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin and also discard the seeds.
  4. Chop up the onion and saute it until desired cooking or until browned.. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
  5. If you have a high performance blender like I do, such as a Blendtec or Vitamix, transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, and nutmeg.
  6. Pour in either vegetable broth, water or chicken broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later). Securely fasten the lid and select the soup preset, being careful to avoid hot steam escaping from the lid. The blender will stop running once the soup is super creamy and hot.
  7. On a blendtec blender device there is a soup button which ensures the soup is whipped and hot once finished. Pay closed attention not to overwhip the soup to ensure you get the right consistency.
  8. If your soup is still too thick add a bit more liquid unitl you have the desired consistency.
  9. Take soup out of blendtec blender, store in a storage container.
  10. You may enjoy this soup hot or cold as both taste fantastic.
  11. Last but not least sprinkle with some cinnamon on top and enjoy!