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BREADA – Cultivating Local Markets


Roasted Butternut Squash Soup

Posted under Side Items & Soups


  • 6 cups cubed butternut squash
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped carrot
  • 3 garlic cloves, peeled
  • 2 Tbl All Natural Avocado Oil
  • 2 tsp Autumn Spice Blend
  • 1 tsp salt 2 cups (approx.) chicken broth
  • 2 cups (approx.) water 1/4 cup heavy cream (optional)
  • Rosemary croutons or roasted pumpkin seeds , for garnish
  • Rosemary Olive Oil, for garnish

Preheat oven to 400 degrees. Place butternut squash, onion, celery, carrot, and garlic on a rimmed baking sheet. Drizzle with Avocado Oil and sprinkle with Autumn Spice Blend and salt. Toss to coat. Bake for 10-20 minutes or until the squash can easily be pierced with a fork and the vegetables are browned.

Place a pot over medium heat and add the roasted squash and vegetables to the pot. Add 1 cup of the chicken broth and use an immersion blender to puree. Add more chicken stock and water as needed to adjust the consistency. Taste and adjust the seasonings with salt, if necessary. You add about 1/8 – 1/4 cup heavy cream for more richness if desired. Serve with croutons or pumpkin seeds and drizzle with Rosemary Olive Oil.