Roasted butternut squash soup

This recipe, for butternut squash soup, was from an older post I wrote last spring when I was just starting to put Grace in the Crumbs together.  It was one of my favorite soups then, and it still is now.  However, it wasn’t one of my favorite posts.

I remember when I was just starting to put this blog together someone gave me great advice.

They said, “just remember, done is better than perfect“.

But being the Type-A kind of girl that I am, this was the last thing I wanted to hear.

It was hard for me to understand how it could be done, if it wasn’t perfect.  I had spent my whole life tying my hardest to make everything I did my very best.  To make things perfect.  Why would this blog be any different?

From my friends point of view, she felt that no matter how much time I spent humming and hawing over every last detail, I would most likely change a lot of my work after a year.  And you know what, she was absolutely right.

Now don’t get me wrong, there are a lot of things I’ve created over the year that I’m still so proud of and wouldn’t change.  However, there are a lot of details I spent hours trying to perfect, that now looking back on, I just want to scrap.  But I guess that’s just the creative process.  You build something, step back in hopes to admire your work, only to have a desire to take it all apart and start over

Taking photos for the blog has been something I’ve been trying to “perfect” over the year.  I spent hours when I first started, trying to find the perfect lighting, lens angle and props…only to end up kind of hating all of my old photos.  Fast forward to today and I’m getting a little more comfortable behind the camera, but more importantly don’t worry as much about making them “perfect”.  It’s been so fun looking back at the progression of my photos, and wish I would have taken my friends advice a year ago.  It turns out done was better than perfect all this time.


Ok, so back to this awesome roasted butternut squash soup recipe (wow, can I ramble on!).  Have I told you yet how much I adore this recipe?  It’s so easy.  I love roasting vegetables for soups.  It gives them so much flavor, depth and brings out their natural sweetness.

Here I roasted the butternut squash in the oven and then added it to a pot of onions, garlic, green apples and sage.  I let it all simmer together in chicken stock (you could used vegetable stock to make this vega), blended in my Vitamix, and then finished with coconut milk.

The result is a soup that’s velvety, well balanced, and packed with nutrition.  The combination of the green apple with the garlic and onion keep the soup sweet and tart, but also savory and rich.

If you’re looking for something easy and delicious to keep you warm this February.  This soup is it.


Roasted butternut squash soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 5 tbsp of olive oil
  • 2 large butternut squash, cut in half with seeds removed
  • 2 large onions, diced
  • 6 cloves of garlic (I like A LOT of garlic, feel free to reduce if that's too much for you)
  • 2 green apple, peeled and cubed
  • 31/2 cups of chicken or vegetable stock
  • ½ cup of coconut milk (not low fat)
  • 1 tbsp of cinnamon
  • 2-3 sprigs of sage
  • salt/pepper to taste
  • Pumpkin seeds to garnish
  1. Preheat oven to 425 degrees
  2. On a large cookie sheet, place the butternut squash face up and drizzle with 2 tbsp of olive oil and generously season with salt/pepper.
  3. Roast in the oven about 45 minutes, or until the squash is thoroughly cooked through and has nice caramelization. Remove from the oven and allow the squash to cool.
  4. Meanwhile, in a large dutch oven over medium heat, add 3 tbsp of olive oil along with the onion, garlic and green apple. Allow the vegetables too cook and evenly brown, about 3-5 minutes.
  5. Add salt/pepper, cinnamon, and sage leaves. Stir carefully to ensure all the vegetables are evenly coated.
  6. Once the squash has cooled to the touch, remove the meat of the squash from its skin and place it in the pot along with the cooked vegetables. Carefully stir all the vegetables together.
  7. Add the chicken stock and allow the soup to simmer for 15 minutes.
  8. Remove sage leaves
  9. Carefully, using a high power blender, ladle in the soup working in small batches and blend until smooth. Starting with low speed and gradually working your way up. Continue working in batches until all of the soup is blended. Return the pureed soup to the dutch oven/pot you were using. If you find that the soup is becoming to "thick" adjust consistency by adding small amounts of chicken stock
  10. Return the dutch oven to the stove over low heat, add ½ cup of coconut milk, stir, and adjust seasoning as necessary.
  11. To serves, ladle into soup bowls and top with pumpkin seeds and an additional drizzle of coconut milk.
  12. Ejoy!

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