Miss Lorion

Another mommy/crafter blog? Well, why not!
side dish Soup Vegetarian

Roasted Butternut Squash Potage


  • 1 butternut squash (any size)
  • 4 to 8 cups of Broth (vegetable broth or chicken broth) depending on your potage thickness preferences.
  • Salt and pepper to taste and a little bit of grated nutmeg.
  • Optional garnish: heavy cream, cottage cheese, Herb Salad Dressing, extra virgin olive oil, tamari sauce, crab or seafood, etc…


  1. Preheat the oven at 375F.
  2. Cut the squash in half lengthwise and remove the seeds.
  3. Place the squash halves on a cookie sheet and sprinkle with salt and pepper (optional: drizzle with oil or butter).
  4. Roast the squash for approximately 40 minutes or until soft when poked with a fork.
  5. Let the squash cool sufficiently to be handled and remove the flesh with a spoon.
  6. Heat the broth and add the roasted squash flesh and heat through.
  7. With an immersion mixer, puree the potage until no lumps can be found.
  8. Add the grated nutmeg, salt and pepper to taste.
  9. Enjoy as is or with the garnish of your choice.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.