Roasted Butternut Squash Soup

Prep Time

Allow time to roast garlic & squash - 30-45 minutes


1 large or 2 small organic butternut squash, about 4 pounds total
8-10 whole garlic cloves
4 tbsp organic extra virgin olive oil
1/4 cup water
2 organic leeks, including tender green parts, finely chopped
5 cups organic vegetable stock
Unrefined sea salt to taste
Freshly ground pepper to taste
Pinch cayenne pepper
2 tbsp fresh chives, finely chopped


Preheat the oven to 350 degrees. Cut the squash in half length-wise and remove the seeds and any fibers. Carefully remove the peel (with peeler or knife),  and cut the flesh into slices 1 inch thick. 

In a roasting pan, combine the squash and garlic cloves. Drizzle with 2 tablespoons olive oil and toss until well coated.  Pour in the water. Roast, stirring occasionally, until the squash and garlic are soft and golden, 50-60 minutes.  Add a bit more water if the squash begins to scorch.  Remove from the oven and set aside to cool slightly.

While the squash and garlic cloves are roasting, in a heavy frying pan over medium heat, warm the remaining 2 tablespoons oil.  Add the leeks and sauté until golden brown, 12-15 minutes. Set aside. 

In a food processor, combine the roasted squash, garlic and leeks with 1 cup of the stock.  Puree until very smooth, about 1 minute.

Transfer the squash puree to a large saucepan.  Stir in the remaining 4 cups of stock and bring to a simmer over medium heat. Season to taste with salt and pepper.