I put together two recipes for you using butternut squash. They are so yummy and they are both vegans.  Very simple to make, the soup will last a few days in the fridge but can also be frozen and the croutons will last bagged and in the pantry.The hasselback squash will be eaten up, cause it is soo good. I am seeing butternut squash everywhere, so it is definitely in season, nutrient dense, and downright delicious.


Courtney XX






  • One butternut squash, peeled, seeded and cubed into 3/4′ inch pieces (approx. 4 cups)
  • Three garlic cloves, peeled
  • One shallot or 1/2 sweet onion, peeled and halved
  • One tablespoon olive or coconut oil
  • 1/2 teaspoon sea salt
  • 2 1/2 cups water or vegetable broth

Preheat oven to 400 degrees.Prepare vegetables, toss with olive oil right on the roasting pan or rimmed cookie sheet (line with parchment paper or use a silpat if you rather but tossing with oil on the cookie sheet with also grease your pan). Roast for 40 minutes, stirring once or twice, cooking until squash is fork tender. Remove any onion or garlic that seem to be over roasting and set aside. Once done, remove and let cool for 10 to 15 min.

Make your soup one of two ways:

One: Place roasted vegetables, liquids, and salt in a large pot, use a submersion blender to blend until smooth. Depending on how much squash you actually used, add more liquid as needed for desired consistency. Cook on medium-low until heated through. Taste for seasoning.


Two: Place squash and shallots in blender/food processor and blend until creamy. In a large pot, place blended mix and add water and salt. Cook on medium-low until heated through adding more liquid as needed and taste for seasoning.

Serve topped with gluten-free croutons and fresh thyme.

Serves 2 – 3.




One loaf of gluten-free sourdough

Three cloves of garlic chopped

one stick of butter

two tbsps olive oil

Salt and pepper to taste

one tbsp of onion powder


Turn the oven on to 350. Cube the bread, and on the stove top melt the butter, olive oil, chopped garlic in a saucepan. Don’t brown the garlic just cook until the butter is melted. Add your cubed bread to the melted butter until thoroughly absorbed and add your onion powder,  salt, and pepper to taste. Then transfer your croutons to a silpat or parchment paper-lined baking sheet. In the oven for 15 minutes or until golden brown. I like to toss them 7 minutes in.





  • Servings: 8

One large butternut squash (I like Coquina variety)

3 tbsp warmed coconut oil, divided use

Salt and pepper

One tsp thyme

1/2 tsp freshly grated nutmeg

Zest of one small orange or satsuma

50ml (1/8 cup + 2 tsp) maple syrup (the dark kind/Grade B if possible)

1/8 tsp salt

1/4 tsp smoked paprika (optional)

Thyme leaves, for serving


Preheat oven to 200C/180C fan/400F.

1. Cut the butternut squash in half lengthways, then peel and deseed. Save the seeds for roasting if you wish (rub with a little oil and roast on a separate tray for about 12-15 minutes). Place cut side down in a snugly-fitting roasting tin or ceramic dish and brush with a little of the coconut oil; sprinkle with salt and pepper. Place in the oven and roast for 35 minutes.

2. While the butternut squash is roasting, mix the remaining ingredients.

3. Remove the squash from the oven, let cool slightly, then use a sharp paring knife to carefully cut about three-quarters down into the squash, making cuts across the way, as shown. Try not to cut all the way through as you’ll lose the effect.

4. Now spoon the spice mixture over the squash, using the spoon or a fork to slightly part the slices to better wedge in the flavorings. It’s kind of tricky, so don’t stress this.

5. Pop the squash back into the oven and roast for a further 20-30 minutes depending on how fast your oven is and how thick your squash is, basting with the sticky juices once or twice. The thinnest ends will be much softer than the thicker ends.

Serve warm with sage leaves tucked in.

Getting ahead: You can roast as per step one a day ahead, then bring to room temperature before drizzling over the maple glaze and carrying on as instructed. Or, you can cook the whole dish four hours ahead, keep at room temperature and give it a quick blast on 200C for 10 minutes.

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