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Black & Bleu Roasted Squash Soup

Black & Bleu Roasted Squash Soup

  • Author: Chef Ryan Wiebe
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour




  • 1 medium butternut squash
  • 1 medium onion
  • 45 garlic cloves
  • 1-inch knob of ginger 
  • 1/4 cup, Spiceology Black & Bleu spice blend
  • 1/4 cup heavy cream
  • 1/2 liter of chicken or vegetable stock, 
  • Salt and pepper to taste
  • Garnish (optional) Crispy kale, olive oil, crème fraiche, pumpkin seeds.


  1. Preheat oven to 400°F. 
  2. Cut squash in half and take the seeds out, and roughly chop the onion and garlic
  3. Season with olive oil and Spiceology Black & Bleu and roast in the oven (10 minutes for garlic, 15-20 minutes for the onion and another 10 minutes for the squash or until tender. 
  4. Heat Dutch oven with some oil, remove the flesh from the squash and add all the roasted vegetables to the pot and the ginger
  5. Add the stock and simmer for 10-15 minutes, until ginger is cooked. 
  6. Add cream and blend until smooth. 
  7. Garnish the soup or don’t, enjoy with some fresh bread and relax for the day.