Roasted Butternut Squash Soup

I made this with the idea that a two year old would find it a much more exciting introduction to soup-making than just throwing a whole lot of vegetables into a pot, covering and waiting. This way we could get our hands into the bowl, feel the vegetables, toss them around, really connect with what we were preparing.

I chopped and measured, she tossed. And tossed. And tossed. And spread out the vegetables.


DSC05347Then found a drawer with unusual looking kitchen gadgets and wasn’t interested in having any further relationship with the vegetables, now out of sight in the oven.


Roasting the vegetables first will insure a hearty soup, layered with rich flavor.

20 oz, (6-8 cups) cubed Butternut Squash

8 Garlic cloves

1 large Red Pepper, cubed

1 medium-large Sweet Onion, sliced, cutting end-to-end

3 medium Carrots, cut into 1-2″ pieces

1 tsp Kosher Salt

1 tsp Black Pepper

½ tsp Ground Turmeric

2-3 tbsp Olive Oil

Heat oven to 425 degrees.

In a large bowl, mix all the above ingredients until they’re evenly seasoned – or until your assistant will finally stop tossing.

Spread onto a foil-lined baking sheet and roast 35-40 minutes, stirring half way through. Cook until the edges start to brown.

Transfer the roasted vegetables to a large pot.


4 cups Vegetable Broth (preferably lo-sodium)

2-3 cups Water

½  tsp ground Cumin

1 tbsp White Wine Vinegar

1 Lemon, juiced

¼ tsp Kosher Salt

½ tsp Black Pepper

Bring to a boil. Reduce heat and cook for 20 minutes.

Add 3-4 cups fresh Spinach.

Cook 3-4 minutes.

Purée using an Immersion Blender (or standing blender or food Processor).

Taste. Adjust seasonings.


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