Orange You Delicious Butternut Squash Soup

makes 8 - 12 servings


1 large butternut squash, peeled, seeded and sliced into 2" pieces 
1 small sweet potato, peeled and cut into 2" slices
1 small onion 
½ head of cauliflower, chopped 
8 cups of vegetable stock 
1 Tbsp Olive oil 
Sea salt - a pinch/ or to taste 
Cinnamon - a pinch/ or to taste 
Maple syrup - just a "swirl" / or to taste


  • Preheat oven to 375ºF. 
  • Place butternut squash and sweet potato in baking dish with olive oil, salt, and cinnamon. 
  • Roast in oven for about 20-25 minutes, turn slices over and continue cooking for about 20 more minutes until soft. (makes a great veggie dish as is) 
  • In a medium saucepan, heat oil in on medium heat and sauté onions, cauliflower and sea salt until soft. 
  • Add chicken or vegetable stock and bring to a boil. 
  • Add cooked butternut squash and sweet potato. 
  • Cook on medium heat for 10 minutes, lower heat and continue to simmer for 10 more minutes. 
  • Puree soup with immersion (hand held stick) blender, or transfer to a food processor/blender and blend until smooth. 
  • Add sea salt and cinnamon to taste.
  • Swirl maple syrup into puree.
  • Mix again briefly with immersion blender. 
  • Serve and Enjoy!