Butternut Squash Soup

Prep Time

15 Minutes

Prep Notes

For ease of prep, you may wish to buy the pre-cut  butternut squash

Cooking Time

50 Minutes


1 Butternut Squash cut in cubes

1 Pear cut in cubes

1 Onion sliced

1 Tablespoon of Olive Oil

1/2 cup of Almond Milk or Coconut Milk

2 Tablespoons of pine nuts


  1. Preheat oven to 450 degrees
  2. Cut butternut squash, pear, and onion and place them in a roasting pan
  3. Drizzle with olive oil
  4. Roast for 50 Minutes or until soft and brown
  5. While vegetables are roasting, pan saute pine nuts over low heat, turning often (and set aside)
  6. Remove vegetables from oven and place in Vitamix
  7. Add Milk (Almond or Coconut) and blend
  8. Top with Roasted Pine Nuts
  9. Enjoy!


You can make the consistency of the soup thicker or thinner by altering the amount of milk you add.

This vegetable mixture is also delicious as a side dish, simply omit the last several steps and serve warm out of the oven.