Print Options:

Butternut Squash Soup

Yields1012 ServingsPrep Time23 minsCook Time1 hr 35 minsTotal Time1 hr 58 mins

 1 Large Butternut Squash 4-5 lbs.
 1 Medium Yellow Onion
 1 Leek, white part only
 1 Whole bulb Garlic
 2 TBSP Olive Oil
 2 Chipotle Peppers (Seeds omitted)
 1 tsp Mesquite
 ½ cup Honey
 2 TBSP fresh chopped Sage or 2 tsp dried
 2 TBSP fresh Rosemary
 2 TBSP fresh Thyme or 2 tsp dried
 1 tsp Sea Salt
 Cinnamon garnish for the top

Preheat oven 350 degrees.


Chop top off garlic bulb, then drizzle on olive oil and wrap in foil, bake 30 min. remove cloves from bulb.


Peel, cut up squash in cubes (remove seeds, rinse, pat dry and set aside for roasting as soon as garlic is done) drizzle with olive oil then roast 30 min.


Cut up onion, leeks, chipotle peppers, sauté in olive oil in a large stock pot.


Add squash, roasted garlic cloves & veggie stock to stockpot.


Cook on medium heat about 45 min; reduce to low heat another 20 min.


Put all contents in food processor or blender add honey, puree.


Sprinkle with cinnamon and serve.

Nutrition Facts

Servings 1012