top of page
  • Writer's pictureMichelle Iannelli-Rubin

Michy's Roasted Butternut Squash Soup

Winter's blanket is upon us and is calling for soup! I have been preparing this wholesome soup for my family of five for the last decade. Incredibly creamy and delicious, this recipe is so easy to prepare and vary. I have varied this with apples, carrots, and sweet potatoes depending on what's in my pantry. With minimal effort and maximum flavor this recipe gives you the ability to fuel your families' bodies with healthy & comforting food on any cold fall or winter day/night. TIPS: I like to buy the butternut squash pre-cut at the grocery store, making prep simple. But feel free to get a whole butternut squash to prepare for this soup. This recipe is designed for the stovetop, but I have also thrown all of the ingredients into my crockpot for 6 hours on low heat, and then immersed it with a hand blender! It's comes out just as tasty...



  • 2 tbsp butter or olive oil

  • 1 yellow onion, chopped

  • 4 cloves garlic

  • 1/4 tsp salt

  • 1/8 tsp black pepper

  • 16 oz diced butternut squash or 1 medium butternut squash, peeled, chopped & roasted

  • 2 granny smith apples, chopped

  • 2 sweet potatoes, chopped

  • 2 carrots, chopped

  • 1/8 tsp ground cinnamon

  • 32oz organic vegetable or chicken stock

  • 1 can coconut milk

Toppings (All Optional)

  • Bruschhettini Toasts with Virgin Olive Oil by Asturi

  • Feta Cheese, crumbled

  • Chives, chopped

  • Granny Smith Apples, diced small

  • Pinch of red pepper flakes

  • Drizzle of Maple Syrup (optional)

  • Chopped Pecans (optional)


  1. Roast butternut squash. If you purchased the pre-diced 16oz package of butternut squash: empty package onto a parchment lined cookie sheet, toss with olive oil, salt & pepper until well coated. I like to roast the garlic with the squash. So feel free to add your 4 cloves of garlic here. Preheat oven to 400 degrees Fahrenheit and roast until tender and lightly browned, approximately 25-30 minutes. If you are using a whole butternut squash: slice the squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and roast in a 425 degree oven for about 30 minutes (or until almost tender).

  2. Melt butter in a soup pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft.

  3. Add the roasted butternut squash with garlic, and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant.

  4. Add the stock and the apples, sweet potatoes, carrots and bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes at a simmer.

  5. Puree the soup, either using an immersion blender, or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).

  6. Add in the coconut milk.

  7. Taste the soup, and see if it needs more seasoning.

  8. Ladle soup into bowls and top with bruschettini, crumbled feta, apples, chives & a pinch of red pepper flakes. I also like to drizzle with maple syrup from time to time, and sometimes add chopped pecans. Whatever your tasting is, you will enjoy it!


Post: Blog2 Post
bottom of page