Roasted Butter Soup

Introduction: Roasted Butter Soup

About: I run a little company that rebuilds old homes. When we aren't up to our elbows in demolition dust, I'm obsessed with recycling, crafting and cooking.

My daughter recently decided she wanted to live a more vegetarian-style life. We have cut down on meat consumption in our house by a lot, already ~ meat isn't cheap! But when it comes to her food, on her plate, she wants more veggies and grains and less meat. I, being the supportive Mommy that I am, agreed - but I also of course started to worry. Will she start getting tired and cranky? What if she doesn't get enough protein? Peanut butter has protein...but sending peanut butter sandwiches in her lunch box is out of the question, a child in her class has an allergy. 

I found out about SunButter through a Google search, and went on a quest to find some. SunButter is a sunflower seed spread that is nut free and high in protein. I live in a rural area that does not have a Whole Foods or Trader Joe's or anything like that. I was so happy to see that the closest city's Walmart carries it! 

I decided to try my hand with the SunButter, to see how versatile it really, was I surprised! I made what I call "Roasted Butter Soup" (Roasted Butternut Squash and SunButter). It was fragrant and delicious! Perfect for this chilly weather, too!

Peanut-free, Gluten-free


*4 Tablespoons canola oil
*1 butternut squash, peeled, seeded, and cut into 2-inch chunks (I had a 2 lb gourd)
*2 cloves garlic,crushed
*1/2 sweet onion, diced
*3 cups vegetable stock
*1 cup smooth Sunbutter
*1 teaspoon white pepper
*1/2 teaspoon salt
*1/4 teaspoon cayenne pepper
*2 Tablespoons cream(optional)


1. Heat oven to 350 degrees F. Place your squash, garlic, and onion in a glass oven safe dish and toss with the olive oil. Pour 1 cup of your vegetable stock over the squash mix and bake for approx. an hour (sometimes make take a little longer-you want the squash nice and soft!)

2. Check your roasting squash mix every 20 minutes or so, and add more stock if needed to keep it from scorching. Stir as little as possible while roasting.

3. Transfer the roasted squash mix (and any liquid left) into a large pot. Add the remaining stock, Sunbutter, salt & pepper, and cayenne pepper. Mix until blended. I recommend using a stick blender or putting it into a regular blender, to get it nice and smooth. Puree your squash smooth then add back to the pot. There should not be any chunks!

4. Simmer over medium-low heat for 20-30 minutes. Add cream if you decide to use it, cook an additional 2 minutes, then stir and serve.

Makes 8 servings, or roughly 8 cups.

The verdict? 
"It's delicious, Mom!"

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