Roasted Squash Soup

Roasted Squash Soup

Delicious meals don’t need to be complicated! As the Fall days shorten & the weather cools, my roasted squash soup is the perfect meal to warm the belly and comfort the soul. Tasty & super easy to make, it is a favorite in the Rallis household.


 1 large butternut squash, peeled & cut into 1-inch squares

3 carrots, peeled & cut into big chunks

2 stalks of celery, cut into big chunks

4 gloves of garlic, peeled

1 parsnip, peeled & cut into big chunks

5 sage leaves, finely chopped

5 thyme sprigs, cleaned from the stem

1 rosemary sprig, cleaned from the stem

3 tablespoons Rallis Ice Pressed® Olive Oil


4 cups chicken or vegetable stock

1 bay leaf

Salt & Pepper to taste


Preheat oven to 350 degrees. Add all ingredients (except stock, bay leaf, salt & pepper), into a sturdy roasting pan. Toss ingredients together to ensure herbs and olive oil are distributed evenly in the pan.

Roast for 50 minutes or until all veg are soft & tender.

Transfer cooked vegetables to a blender.

Blend until smooth.

In a large saucepan, warm stock, and the bay leaf.

When the stock is warm, stir in the blended vegetables. Ensure veg & stock are thoroughly blended.

Add salt and freshly ground pepper to taste.

Serve & Enjoy!

Depending on personal preferences, the soup may be topped with sour cream, or roasted pumpkin seeds. And may be served with sour dough bread.


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