Dairy and Gluten Free Recipes


Roasted butternut squash soup recipe, Vegan Roasted butternut squash soup


  • 1 butternut squash, cut into cubes
  • 3 celery stalks, chopped 
  • 2 shallots, chopped 
  • 4 cloves garlic
  • 2 sweet potatoes, cut into cubes
  • Fresh thyme
  • Fresh oregano 
  • 1 tsp of salt
  • 2 cups of chicken broth 
  • 4 cups of water 


  1. Preheat the oven to 400 degrees  and place parchment paper on the baking sheet.
  2. Place the butternut squash, celery, shallots, garlic, sweet potato, thyme and oregano on the baking sheet. Drizzle some olive oil and sprinkle salt over the vegetables.  
  3. Bake for 25 minutes or until the vegetables are soft. 
  4. Once done baking, place all vegetables in a high speed blender. Add 2 cups of water to the blender and blend until smooth. 
  5. Using a large pot, place the soup mixture into the pot and add the remaining broth and water. 
  6. (Feel free to add more salt if needed) 
  7. Cook on medium heat for 30 minutes. 
  8. Serve with garlic bread or even cornbread.

I love soup season.. makes lunch time so enjoyable when you have something warm to eat on a chilly day. Spend your afternoon with a perfect comfort food- Roasted Butternut Squash Soup . 

The most perfect soup for starting your October! 

This soup will take you less than an hour from start to finish and it serves 6 bowls!

** If you want this soup to be vegan, substitute the chicken broth for vegetable broth.

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