Roasted Squash Soup

A rich and comforting soup made from roasted butternut squash, with hints of sage and nutmeg.

45 mins

45 mins

4 Serves

Heat the oven to 400°F (200°C).

In a roasting pan, toss the butternut squash pieces with 1 teaspoon of canola oil.

Roast the squash for 40 minutes, or until browned and tender. Set aside.

In a large pot, heat the remaining teaspoon of oil over medium heat.

Add the diced celery, onion, spinach, garlic, and carrot.

Sauté the vegetables until lightly browned.

Add the vegetable stock, sage, nutmeg, black pepper, and the roasted squash.

Simmer the mixture for a few minutes.

Carefully puree the soup with a stick blender or transfer it in batches to a blender or food processor.

Return the pureed soup to the pot and bring it back to a simmer.

Serve hot and enjoy.

Heat the oven to 400°F (200°C).
In a roasting pan, toss the butternut squash pieces with 1 teaspoon of canola oil.
Roast the squash for 40 minutes, or until browned and tender. Set aside.
In a large pot, heat the remaining teaspoon of oil over medium heat.
Add the diced celery, onion, spinach, garlic, and carrot.
Sauté the vegetables until lightly browned.
Add the vegetable stock, sage, nutmeg, black pepper, and the roasted squash.
Simmer the mixture for a few minutes.
Carefully puree the soup with a stick blender or transfer it in batches to a blender or food processor.
Return the pureed soup to the pot and bring it back to a simmer.
Serve hot and enjoy.