Roasted Butternut Squash Soup


  • 1 butternut squash (chopped) about 4 cups
  • 3 stalks celery
  • 1 russet potato
  • 2 carrots
  • 1 apple
  • 1 onion
  • 5 cloves garlic
  • 5 sprigs thyme
  • 2 tbsp olive oil
  • salt and pepper (to taste)
  • 3 cups vegetable or chicken stock
  • 2 cups water
  • 1 tsp dried oregano
  • 1 tsp turmeric


  1. Preheat oven to 375F. Peel off potato, carrots, and apple skins. Roughly chop all produce and place them on a large baking pan. Evenly distribute olive oil, thyme, and salt and pepper. 

  2. Roast in oven for around 50 min or until very tender. 

  3. Add half of roasted ingredients to a food processor and half of the stock. Blend well until there are no chunks left. Transfer to a large pot and repeat for the other half. 

  4. Add in water to the pot gradually until desired consistency is reached. Add in dried oregano and turmeric and stir well. Add more s/p to taste. Garnish soup bowls with a sprig of fresh thyme and enjoy!