Roasted Veggies and Butternut Squash soup


Halloween is approaching and during this season the pumpkin gets all the attention. We also got few Squashes to warm our souls and redefine our taste buds.

Butternut squash is flavorful, nutrient-packed and sweeter than other squashes or zucchini. It has its own taste sensation. There are variety of ways we can use this. You can roast it and toss with leaves of your choice, I prefer arugula and chickpeas. There are also plenty of ways to season it. Rosemary, Basil, Fresh sage, thyme adds wonderful flavor to the squash. This soup is an instant hit in our family.

Here is the recipe:


• 4 cups of peeled and cubed butternut squash
• 1 large carrot, peeled, cored and cubed
• 2 ribs celery
• 1/2 of a large red onion, diced
• 3-4 cloves fresh garlic
• 1 tbsp. olive oil
• 1 tea spoon fresh chopped ginger
• 1/2 to 1 teaspoon sage, rosemary/herbs/anything you like
• 2 cups water
• 1/2 cup milk (optional)
• 1 tsp salt
• Black pepper few dashes
• Pinch of cinnamon (optional)


Due to its thick, tough exterior Butternut squash is very tough to cut. I used the following tip for cutting the butternut squash.

1. In a large bowl mix squash, garlic cloves, onions, carrots, celery.
2. Drizzle little olive oil and a pinch of salt and pepper.
3. Mix herbs of your choice. I used fresh sage.
4. Preheat the oven to 375°.
5. In a baking tray spray little oil and pour all the ingredients. Please make sure vegetables should not overlap,
6. Roast for about 40-45 minutes, stirring occasionally, until the squash and veggies are tender.
7. Take out from oven.
8. Let’s the veggies cool.
9. Blend in a blender and stir in the ginger, thyme (herbs you like). Add little water or milk
10. Boil over high heat. Partially cover, reduce the heat to moderately low.
11. Season the soup with salt and pepper or toasted pumpkin seeds

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