This is an ever-so-slightly tweaked version of Scott Winegard’s recipe, which I got from Heidi Klum. Heidi and I were hanging out one day and I was like “So, Heidi, I need a great butternut squash soup recipe!” and she was like “My friend Scott has a killer butternut squash recipe, you should check it out on my website!” ^*

^{* This probably didn’t happen}

This is a nice thick soup that goes great with some crusty bread. It’ll serve 4 or 5 as a main course, or 8 as a smaller portioned first course.

Ingredients for the roasted squash

• 1 large butternut squash
• 1/4 cup olive oil
• 1 Tbsp fresh thyme, finely chopped
• 1/2 Tbsp fresh sage, chopped
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 3 cloves garlic, minced
• 1/4 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 tsp red chili flakes
• freshly ground black pepper
• sea salt

Preparation for the roasted squash

Preheat the oven to 400 degrees

Peel the squash with a vegetable peeler. Halve lengthwise then scoop out the seeds. Cut into 1 inch pieces.

Toss together everything except the salt and pepper, coating the squash well. Place in a single layer on a foil lined baking sheet. Sprinkle with salt and pepper.

Roast in oven 45 minutes to an hour, flipping once.

Ingredients for the soup

• 2 Tbsp olive oil
• 1/2 cup white onion, diced
• 1/4 cup celery, diced
• 1/4 cup carrots, peeled and diced
• 1 cinnamon stick, whole
• 1 bay leaf
• 4 cups vegetable stock^*
• 1/2 tsp each: toasted and ground fennel, cumin, and coriander

^* Note: never use canned stock. It’s always best to use homemade stock, but if you must use store-bought, use organic stock from a box. Again, never, ever use canned stock.

Preparation for the soup

Heat the olive oil in a large/wide pot or deep-walled pan over medium heat. Add the onion, celery, carrot, and cinnamon stick. Sauté until soft, about 8 minutes. Do not brown. Season with salt and pepper.

Add the vegetable stock, bay leaf, coriander, fennel, and cumin, then bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.

Stir in the roasted squash and simmer for another 10 minutes.

Discard the cinnamon stick and bay leaf.

Puree the soup in a blender until smooth. You may have to do this in batches. Season with salt and pepper.

Serve in bowls. You can optionally top with yogurt or add a small bit of heavy cream.