Anders Bandt

• 3 lb roasted butternut squash
• 2 tbsp butter or olive oil, for dairy free option
• 1.5 cups chopped yellow onion
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 6 cups vegetable or chicken broth**
• drizzle of heavy cream optional, for garnish
• toasted pumpkin seeds optional, for garnish

• Preheat the oven to 400 F. Line a baking sheet with parchment paper.
• Peel and cut the squash into 1" cubes
• Place the cubes into a large bowl, and toss well with the oil, salt, and black pepper.
• Spread the pieces out evenly onto the parchment lined baking sheet, scraping any oil from the bowl onto the paper as well.
• Roast for 30 minutes, until the cubes are starting to brown on the edges.
• Use a turner to flip and redistribute the squash throughout the pan, and roast for another 10-20 minutes, until the pieces are soft and thoroughly caramelized on the outer surfaces, but not burned. It's important to keep your eye on it.
• Melt the butter in a large pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft.
• Add the roasted butternut squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant.
• Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Cook for 2 minutes at a simmer.
• Puree everything together, either using an immersion blender, or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).
• Taste, and see if it needs more salt or pepper.
• Serve as is, or with a drizzle of heavy cream and a few pumpkin seeds, if desired. Enjoy!

Purchasing 8 pounds of translate to about 5 pounds of cut butternut squash. However, that’s with some crude peeling with a butcher knife instead of a proper peeler.

I added a splash of heavy cream, could do half-and-half as well.

I’m tempted to make a garlic/celery version as well.

Made this first for Thanksgiving 2025