Savory Butternut Squash Soup

I have eaten Butternut Squash Soup out of the box and in restaurants…and personally, soups shouldn’t be cold or sweet. :-)  So when I made my version, I added more savory flavors and root veggies.


Roasting Ingredients:

  • 3 pounds butternut squash, peeled and seeded (seeds set aside)
  • 4-6 garlic cloves
  • 2 apples, peeled and cored
  • 1 leek, chopped
  • oil of choice + sea salt to season

Stovetop Ingredients:

  • 1 leek, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 tablespoons ghee or unsalted organic butter
  • 1 teaspoon celery seed
  • 1/2 teaspoon cinnamon
  • 1 tablespoon arrowroot
  • 1 teaspoon ground pepper
  • 1 teaspoon sea salt
  • 6 cups of chicken broth
  • 1/4 cup heavy whipping cream, optional


  • Butternut squash seeds that were set aside above
  • 1 teaspoon Sriracha (or preferred hot sauce)


  1. Preheat oven to 350 degrees.
  2. In a baking pan, place butternut squash, garlic, apple and leeks with oil and seasoning. Bake for 60 minutes.
  3. In the meantime, in a stovetop pan, add leeks, carrots, celery, butter, celery seed, cinnamon, arrowroot, pepper and salt. Let cook on low for 20 minutes until veggies are tender.
  4. Add 6 cups of chicken broth.  Scrape brown bits off of the bottom of the pan and stir in the flavor.
  5. Add baking pan ingredients to pot.
  6. Using the used greased baking pan, place separated butternut squash seeds with 1 tsp hot sauce (I used Sriracha) and 1 teaspoon sea salt.  Bake at 200 degrees for 30 minutes.
  7. Use immersion blender and cream soup.  Add optional whipping cream.  Serve soup atop with spicy seeds
  8. Enjoy!

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One Comment

  1. Pingback: The Ultimate Paleo Fall Recipes Round Up! | Oh Snap! Let's Eat!

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