Roasted Butternut Squash Soup Recipe
This roasted butternut squash soup is made with a whole, roasted butternut squash that is simmered with spices, vegetable broth, and coconut milk.
Servings: 4 servings
Equipment
Ingredients
- 1 large butternut squash peeled seeded and cut into ½-inch chunks, about 8 cups
- 2 tablespoons olive oil divided
- 1 ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 onion chopped
- 2 garlic cloves minced
- 4 cups low-sodium vegetable broth
- ½ cup coconut milk plus shaken well, more for serving
- ½ cup roasted pumpkin seeds for serving
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Place the butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with ½ teaspoon salt, ¼ teaspoons black pepper, cinnamon and ginger. Toss to combine. Bake for 40 minutes, flipping halfway through, until the butternut squash is tender and golden.
- Halfway through the roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onions and season with the remaining 1 teaspoon salt and and ¼ teaspoons black pepper. Cook the onions for 5-7 minutes, until they soften and become translucent. Then add the garlic, and cook for 1 more minute, until fragrant. Add the vegetable broth, bring to a boil and then reduce the heat to simmer for about 10 minutes
- When the butternut squash is done, transfer it to the pot along with the coconut milk, remove from heat and use an immersion blender to blend the soup until completely smooth. Serve with a drizzle of coconut milk and pumpkin seeds.
Video
Notes
My Top Tip: Use an immersion blender to make your soup smooth. You can use a stand blender, but be careful, your soup will be very hot. An immersion blender will make things much easier if you have one!
Storage: Store any leftovers in an airtight container for 3-4 days in the fridge.
Freezing: Store in an airtight container for up to 3 months in the freezer.
Nutrition
Calories: 329kcal | Carbohydrates: 32g | Protein: 8g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 307mg | Potassium: 905mg | Fiber: 7g | Sugar: 8g | Vitamin A: 19935IU | Vitamin C: 43mg | Calcium: 115mg | Iron: 3mg
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