Roasted Butternut Squash Soup

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Each week I will feature a Go Go Goer’s recipe.

Who is a Go Go Goer you might ask? That would be someone that follows and reads my blog. If I feature your recipe, you must share it on your blog,  facebook page, tell all your friends and neighbors about it. Tell all the people at the grocery store and everyone you run into.


This week, the recipe belongs to my dear Facebook friend, Carol Wansa Cheaitani, whom I’ve never met and who just happens to live in the same town. I hope to meet her very soon.

Butternut squash

Roasted Butternut squash soup garnished with pumpkin seeds and served with toasted pitta bread sticks and a glass of Red Merlot.


Simple, easy to make and super delicious!


2 lb Butternut squash cubes

1 large sweet Onion sliced…

8 cloves of garlic ( can add more garlic if you wish)

Pinch of salt Drizzle of olive oil

2 cups of vegetable stock

Pinch of the herb Thyme

Preheat oven to 450
Place all the above ingredients in a deep baking tray and bake in the oven for about 1hr to 1.30hr until soft. Then Blend in a blender. Add extra stock as you blend to get the consistency that you like. Then it’s ready to heat and serve. I used pumpkin seed to garnish . The possibilities are endless garnishing your plater.
You can garnish with yogurt, or fried pancetta, or cilantro. The choice is yours. They are all delicious! Trust me on that! Serve with a roll of bread, Ryvita crackers, or toasted pitta cut in strips or squares.


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  1. Yogi Abbas says:

    I want some , looks delicious

  2. That looks yummy!

  3. This looks very good and my daughter is a vegetarian–I’ll share the recipe with her!
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    • Go Go Girl says:

      Thanks Marcia! Let mw know what your daughter thinks if she ever gets around to it. I bought the squash almost 2 weeks ago and it’s still sitting in my pantry. Maybe it will cook itself, Lol.

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