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Roasted Butternut Squash Soup


Usually an autumn favourite, this savoury soup works wonders anytime you're looking to bring some comfort and colour to a dull, rainy day. Even squash skeptics will be tempted by its smooth, creamy texture.

2 cups of diced squash
2 tablespoons of honey or maple syrup
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon cloves
1 bay leaf
1 teaspoon of dried thyme
5 cloves of crushed garlic
2 medium white onions diced
2 stocks of diced celery
1 carrot diced
4 cups of vegetable stock or water
1 cup of cream
75 ml butter
1 tablespoon salt
1 tablespoon pepper

Preheat oven to 375 degrees. Mix diced squash with honey or maple syrup, cinnamon, allspice, & cloves and roast in oven for about 15 minutes.

While your squash is roasting, sweat your carrots, onions and celery in a large pot with butter. Once the veggies get slightly soft, add garlic, bay leaf and thyme then continue to sweat until slightly brown on the edges of all vegetables. Add your vegetable stock and bring to a boil. Once boiling, reduce heat to a simmer and cook for 10 minutes.

By this time, your squash should be ready to come out of the oven. Pull it out, then add the squash plus all the seasoning left on the pan into your large pot. You can also add the cream, salt and pepper at this point.

Let it simmer for another 5 to 10 minutes. Taste, then add more salt and pepper if needed.

Now it’s ready to be served. Enjoy!

Girl touching a gourd


Daniel Majik
Daniel is ORC's Executive Chef, responsible for the delicious dishes you enjoy in the club restaurant.