12 Frilly Days of Christmas, Day 4: [Recipe] Roasted Butternut Squash Soup

squash soup cover

Although we are enjoying a warmer than usual December here in the Canadian Maritimes, that doesn’t mean you shouldn’t enjoy a nice warming soup on a cool day. We are fresh out of an overnight power outage and a nasty storm, and this squash soup is a great way for us to warm up today.

This roasted squash soup came about because I had a beautiful butternut squash to use and a craving for a thick, creamy soup. It is packed full of vegetables and is thickened with yogurt, which adds a bit of tang and a lot less fat than using heavy cream to thicken the soup.

If you’d prefer to use curry powder in place of the thyme, I think that would be wonderful. If you try it, please let me know how your soup turns out.

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[Recipe] Quick Roasted Butternut Squash Soup

1 medium butternut squash, peeled and cubed
1 large onion, cubed
2 carrots, peeled and chopped
2 ribs celery, chopped
2 Tbsp olive oil
1/4 tsp pepper
1/2 tsp salt
4 cups chicken or vegetable stock
1/4 tsp dried thyme
2 Tbsp maple syrup
1/2 cup greek yogurt

Preheat oven to 400F.


Toss the chopped vegetables in the olive oil. Spread the vegetables on a large baking sheet. Roast for 40 mins.



Remove the vegetables from the oven and put everything into a large pot over medium-high heat.


Add the chicken stock and thyme. Simmer the mixture for 20 minutes.


Using a hand blender, blend the soup until smooth.

Stir in the greek yogurt and heat through before serving.


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