Roasted Winter Squash Soup

You’ve never had butternut squash soup like this before. The avocado leaves and urfa chili add a rich earthiness that makes this take on squash soup totally unique.

5 min
Prep Time
20 min
Cook Time



  • 2 pounds butternut squash, diced
  • 10 garlic cloves
  • 1 medium onion, julienned
  • 2 avocado leaves (omit if you cannot find)
  • 2 ancho chiles, seeded and stems removed
  • 1 teaspoon urfa chiles (omit if you cannot find)
  • 1 teaspoon cumin seeds
  • 1 teaspoon smoked paprika
  • 2 inches ginger, fresh and peeled
  • ½, cup olive oil
  • 1 cup Crystal milk
  • 4 cups vegetable or chicken stock
  • 1 tablespoon chamomile vinegar (substitute apple cider vinegar)
  • 1 tablespoon Worcestershire sauce


  • 3 slices thick brioche
  • ¼ cup herb olive oil (substitute regular olive oil)
  • 1 teaspoon salt and pepper

Products used

  • Milk


  • Step 1

    Preheat oven to 400°F (375°F for convection ovens).

  • Step 2

    Toss all soup ingredients together, minus the milk and stock, add to baking sheet and roast for 30 minutes.

  • Step 3

    Toss bread cubes with olive oil and seasons, bake for 15 minutes until golden all around.

  • Step 4

    Blend all roasted vegetables with stock on high until completely smooth. Add to a sauce pot and add in milk, adjust seasoning if necessary.

  • Step 5

    Serve soup and garnish with croutons, drizzle with olive oil and a few drops of your favorite vinegar.

    Recipe from