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Hearty Winter Butternut Squash Soup
A bowl of this thick, hearty soup will chase away those winter blues!
Course: Dinner
Servings: 4 -6 Bowls
Author: Cristina
  • 1 butternut squash , peeled, seeded and chopped
  • 2 onions , chopped
  • 4 large carrots
  • 1 sweet potato
  • 2 Tbsp olive oil
  • 5 minced cloves of garlic (or to taste - I added a lot of garlic!)
  • salt and black pepper to taste
  • 1/2 tsp of thyme
  • 4 cups chicken or vegetable stock (I recommend my homemade ones: http://halifaxbloggers.ca/isaynomato/homemade-chicken-stock/ and http://halifaxbloggers.ca/isaynomato/easy-homemade-vegetable-broth/)
  • OPTIONAL: 8 strips of bacon
  • OPTIONAL: 1/2 cup feta or goat cheese
  1. Preheat the oven to 400°F
  2. Cube all vegetables to about an inch square. Mix with olive oil and garlic and stir until coated.
  3. Place on a greased baking sheet.
  4. OPTIONAL: if using bacon, lay 4 strips of bacon over the top of the vegetables so it drips as it cooks
  5. Bake for about 30-40 minutes, or until the bacon is crispy and the vegetables are easily speared with a fork.
  6. Dump the roasted vegetables and bacon into a large pot, and purée using an immersion blender (Or stand blender!). If it is easier, add a little of the broth to help with the blending.
  7. Add the rest of the broth and the thyme.
  8. Bring to a boil and let it simmer until thickened, about 10 minutes.
  9. Serve hot!
  10. OPTIONAL: Garnish with the other 4 bacon slices (cooked!) and the cheese.