Butternut Squash Soup

First day of November and today and I am so00 ready for fall. The weather in Los Angeles has been all over the place lately. It got so hot last week it was 94 F / 34 C in October. I was fully wearing summer dresses all week. I still can’t get over that being a Canadian. I’m used to it either being constantly raining or 3 ft of snow on the ground by now. Finally we’ve been getting some much needed rain in LA and so it’s time for some warm Butternut Squash soup.

This Roasted Butternut Soup is super easy to make. There’s no dairy in it! So crazy to believe that. No milk, no butter nothing and yet it’s still so creamy and full of flavor. I found this recipe on Ahead of Thyme and it is a keeper. Absolutely delicious and unbelievably easy to make. Just chop, roast, blend and serve.



  1. Preheat the oven to 350 F.
  2. Peel and chop up the butternut squash. Discard the seeds.
  3. Chop the carrots, celery and onions in chunks.
  4. Put squash, carrots, celery, onions and whole garlic into roasting pan
  5. Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat.
  6. Roast for 1 hour or until soft.
  7. Be sure to de~stem the herbs and add all the roasted ingredients to a food processor or blender with 1 cup of vegetable stock and puree. Blitz for not too long so that the consistency isn’t too thin. I like seeing some herbs still in it too.
  8. Pour mixture into a saucepan. Add the remaining vegetable stock and stir well.
  9. Simmer on low for 10 minutes.
  10. Enjoy this deliciousness!







2 responses to “Butternut Squash Soup”

  1. Love your photos and glad you liked the recipe 🙂 As a fellow Canadian, I have to say that I am super jealous that you are in LA right now, wearing summer dresses, while I am freezing in my parka!!

    • julietjoie says:

      Hahah yeah I guess it shouldn’t complain lol but oh how I do miss the seasons. Thanks for the yummy recipe. My husband and I really enjoyed it. xo

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