A creamy-textured roasted butternut squash soup with the perfect consistency!  Learn the best way to roast squash in the oven until tender, then blend it with a mixture of broth, cream, Parmesan, and a touch of spices.



butternut squash


fresh herbs


chicken stock

heavy cream


Slice squash in half lengthwise and remove the seeds...

Drizzle with olive oil, salt and pepper

Arrange face down in a baking pan and cover. Roast at 400 degrees until tender, 35-45 minutes.

Scrape out the squash with a spoon.

Soften chopped onion in olive oil in a soup pot...

Heat cream with garlic and cinnamon to infuse the cream...

Strain into the pot with the onions.

Add the roasted butternut squash...

Add Parmesan, broth and red pepper...

Simmer 10-15 minutes, then puree in a blender.

Garnish with more cheese and chopped parsley. Enjoy!