Easy Roasted Butternut Squash Soup

November 15, 2023
Created by Chef Tyler Crook
Serves 4-6
  • 2 1/2 - 3 lbs butternut squash peeled and chunked
  • 1/2 large yellow onion chunked
  • 1 small knob ginger peeled and sliced
  • 1 apple peeled, cored and chunked
  • 1 medium carrot peeled and chunked
  • 2 sprigs fresh thyme
  • 4 Tbsp extra-virgin olive oil plus more for serving
  • fresh cracked black pepper to taste
  • salt to taste
  • 4 cups chicken stock or water, add more as needed for desired consistency
  • 1-2 Tbsp local honey
  • 1/2 lemon juiced
Adjust oven rack to middle position and preheat oven to 375° Combine the squash, onion, carrot, ginger, apples, herbs and olive oil in a large Dutch oven. Season with salt and pepper.
Roast in the oven, uncovered, until the squash doesn’t have any resistance when poked with a paring knife. About 1 to 2 hours.
Carefully, transfer pot to the stove top and discard any herb stems. Add the liquid and place over a burner set to medium heat. Stir and scrape up any bits that may have stuck to the bottom during the cooking process.
Using an immersion blender (or tabletop) blend the soup until the correct consistency is achieved.
Stir in honey and citrus juice to finish and do any final adjustments to the salt/pepper as needed. Serve drizzle with a good glug of high-quality olive oil and freshly ground black pepper. Crème fraiche optional


Enjoy this with fresh baked Harmon’s bread for something really special.