Roasted Butternut Squash Soup


  • 1 butternut squash
  • 2 sweet potatoes
  • 4 cloves garlic
  • Salt
  • Pepper
  • 2 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1 cup Peas
  • 2 tbsp fresh Lime juice
  • 2 cups Vegetable broth
  • 1 tsp agave


Peel, cut, and cube potatoes and squash. Put on a baking pan in a single layer.
Peel garlic and add to baking pan.
Sprinkle with salt, pepper, and cinnamon 

roasted butternut squash soup 1

Bake potatoes, squash & garlic for 30 min @ 425
Then roast under broiler on high for another 5 min to get some browning

roasted butternut squash soup 2

Put roasted potatoes, squash, and garlic into a blender with broth, ginger, and agave. Blend until smooth.  If it's thicker than you like simply add more broth or water until desired thickness

roasted butternut squash soup 3

To make topping, preheat a sauté pan on med high heat. Then sauté peas and lime juice until peas have started to brown.  Salt to taste

roasted butternut squash soup 4


Ladle soup into bowls & add pea topping 

roasted butternut squash soup 5


If you tried this recipe, leave us a comment below and let us know how it turned out!

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