My Sweet Marie

Roasted Butternut Squash Soup

Posted on: November 5, 2014

Here’s an easy soup to make, that will impress your guests, fill them and sate their appetite on a cool crisp fall day! Here’s what you need to do:


  • 1 butternut squash, halved, seeded,
  • 1 stick of celery, chopped
  • 1 med-large carrot, chopped
  • 1 onion, chopped
  • 1 L of chicken or vegetable broth (gluten-free) or your own stock
  • 2-4 tbsp. olive oil
  • salt and pepper


  1. Place your halve butternut squash on a baking sheet, sprinkle with olive oil(maybe a tbsp.) and season with salt and pepper. Roast for 30-45 minutes till tender.
  2. Meanwhile, in your pot, sautee the onions, celery, carrots in 2 tbsp. olive oil till soft.
  3. Add in your stock and salt and pepper to taste. Bring to a boil.
  4. Add your squash when ready and use your immersion blender, or your zoomer as I call it, to puree the soup.
  5. serve with a dollop of sour cream or coconut cream, and make a swirl in the soup for a lovely effect. a sprinkle of chopped fresh parsley would be a nice touch too, just saying!
  6. Bon appetit!

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