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Roasted Butternut Squash Soup Recipe

It’s finally cooling off in New York. This fall weather has us making some of Waring Commercial‘s delicious fall recipes, like this Roasted Butternut Squash Soup using our 2.5 Qt Bowl Cutter Mixer.


  • 3 pounds butternut squash, trimmed, peeled and seeded, cut into chunks
  • 2 large leeks, white part only, cleaned well and cut into 1-inch pieces
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon sea salt
  • 1 quart vegetable stock
  • ½ pint heavy cream
Butternut Squash Soup


  • Preheat oven to 375°F
  • Put squash and leeks in roasting pan, drizzle butter on top and cook for 1 hour
  • Remove leeks earlier if they are done sooner than squash
  • Put all ingredients in our Waring Commercial food processor bowl and secure lid
  • Mix until smooth (about 20 seconds)


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