Roasted Butternut Squash Soup

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Total Time
1hr 20mins
20 mins
1 hr

The Davis Farmer’s Market is amazing. Everything’s fresh and smells good, and is in season. You can even get an entire bag of slightly deformed veggies for only $2. The Market is one of my favorite things about Davis – myboys love the kettle corn and the sunflower greens. Go figure. We found this recipe at the Market in fall 2004.

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  1. Preheat oven to 450.
  2. In a roasting pan, toss 3 cups butternut squash, peeled and seeded, cut into large chunks.
  3. Add the orange juice, dark brown sugar, and cinnamon stick.
  4. Cover and bake for 1 hour or until tender.
  5. Discard cinnamon stick, drain and set juice aside.
  6. In a heavy-bottomed stock pot place the butter, leeks, onion and apple.
  7. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color.
  8. Add 4 cups chicken stock or vegetable bouillon. Bring to a low boil.
  9. Add squash, but not the squash juice.
  10. Cook for five minutes and add the 1/3 cup heavy cream (optional) and simmer for about 5 minutes.
  11. Cool and puree with a hand blender until very smooth.
  12. Ladle puree into six warm bowls. Serve immediately.