Cranberry Roasted Squash Soup with Toasted Pecans

squash soup

Hello my friends.  I’m back from an amazing Thanksgiving break (and a break from my kitchen) and I’m thrilled to feature a new soup recipe from Seriously Soupy, one of my favorite bloggers, Serena. 

Serena started  her blog Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say:

Are you searching for the perfect soup this holiday season? Personally, I love to serve butternut squash and to (slightly) mix it up.


I added in cranberries, apples and sweet potato for the perfect soup that’s as naturally sweet as it i healthy. I also roasted the soup and some pecans for the topping as well as used cinnamon, cloves, nutmeg, onion, salt and pepper for the simple flavors. The whole process took about 2 hours, rendering it manageable to create even the day of the feast.

Enjoy and Happy Holidays!



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