Roasted Butternut Squash Soup

Based on Rebar's Squash Soup


  • 1 large or 2 small butternut squash(es)
  • 4 roma tomatoes
  • 2 red peppers
  • 1-2 bulbs garlic
  • 3-4 parsnips
  • 1 onion, chopped
  • 8 c vegetable stock (approximately)
  • 2-3 T chili powder
  • 2-3 T sage
  • 1-2 t coriander
  • 1 orange
  • 3 t chipotle puree
  • 1 ancho chili
  • salt and pepper to taste


  1. Preheat oven to 375.
  2. Peel butternut squash and slice in half, lengthwise. Scoop out insides.
  3. Peel parsnips and slice in half, lengthwise.
  4. Lightly grease two cookie sheets with oil (or a cookie sheet and the toaster-oven tray).
  5. Slice the peppers in half and remove the core.
  6. Rub tomatoes, peppers and parsnips with oil, and sprinkle salt on the tomatoes. Drizzle garlic bulb(s) with oil.
  7. Place the squash pieces face down on the sheet, as well as the tomatoes, peppers, and garlic.
  8. Roast for 30 minutes or until squash and parsnips can be pierced with a sharp knife.
  9. Allow to cool enough to remove skins from tomatoes and peppers.
  10. Saute onions in some vegetable oil until translucent. Add spices and cook for 2 more minutes.
  11. Add roughly chopped roasted vegetables. Mix well.
  12. Add enough vegetable broth to cover, bring to a boil, and then simmer for 15-20 minutes.
  13. Puree soup.
  14. Return to heat, add chipotle pure, juice and rind of one orange, and salt and pepper.

Serve with roasted pumpkin seeds on top, and/or 1/2t drizzled pumpkin-seed oil.