For this recipe, you'll need:

  • Baking sheet
  • Aluminum foil
  • Vegetable peeler
  • Blender/food processor
  • Large pot

Recipe by: Adapted from Cookie & Kate
Serves: 4 bowls
Prep Time: Quick & Easy


1 butternut squash

1 yellow onions

1 red bell pepper

3 tablespoons biodynamic extra virgin olive oil

4 cloves garlic

2 teaspoons amber maple syrup (no 2, grade c)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 cups water or vegetable broth

to taste, salt & pepper

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Roast the Veggies

  • Preheat the oven to 425F and line a baking sheet with aluminum foil.
  • Slice the butternut squash in half lengthwise and peel the skin. Scoop out the seeds with a spoon, and slice the squash into 1-inch cubes. 
  • Rinse and halve the bell pepper. Dice the onion.
  • Combine the squash, bell pepper, onion and garlic in a large bowl and drizzle with the olive oil and salt and pepper to taste. Toss to combine and pour onto the baking sheet. 
  • Roast in the oven until fork-tender, about 30-40 minutes.

Blend the Soup

  • Once the veggies have roasted, transfer the mixture to a blender or food processor. 
  • Add the maple syrup, cinnamon and nutmeg. Pour in as much of the water/broth as you can manage without going beyond the maximum fill line (you can stir in the remaining water/broth later). 
  • Blend until the mixture is smooth and creamy. 

Bring It All Together

  • Transfer the soup to a large pot over medium heat and add the remaining water/broth, if any.
  • Let the mixture simmer until heated through, about 5 minutes.
  • Evenly divide between two bowls and enjoy!