Best Roasted Butternut Squash Soup (2024)

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By: Samira

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 5

• ▢ 3 lb butternut squash other winter squash or pumpkin will also work
• ▢ 6 cups vegetable stock or water (more if you prefer it thinner)
• ▢ 1/2 cup coconut milk or coconut cream or dairy cream
• ▢ 6 garlic cloves for roasting; if you use raw, you'll only need 2 cloves
• ▢ 0.4 oz ginger
• ▢ 2 Tbsp olive oil or another neutral cooking oil
• ▢ 1/2 tsp salt if needed (depending on how salty the vegetable stock is)
• ▢ 1/2 tsp black pepper
• ▢ 1/4 tsp ground turmeric powder optional

Optional toppings

• ▢ toasted mixed seeds
• ▢ herbs of choice optional

Roast the squash

• Preheat the oven to 400ºF/200ºC.

• Rinse and chop the butternut squash into 1–2-inch pieces. Brush the chunks with olive oil and season with your spices.

  You can peel the skin at this point, but I find it easier to do after cooking. You also can save the seeds – season and roast them as a snack.

• Spread the squash on a large baking tray and roast at 400ºF/200ºC until tender (usually between 35-40 minutes).

  If you want to use roasted garlic, you can add the cloves to a foil/parchment paper parcel and roast along with the butternut squash, Or roast an entire head (to save some for later).

• Once roasted, allow the squash to cool just enough to manage and then peel the skin. It should come off easily.

Blend the soup

• There are two ways to blend the soup. The first is in a blender jug, the second is with an immersion blender in a large pan/bowl. If you're using the former, you may need to do so in batches to leave plenty of space at the top of the blender.

  Simply add the roasted butternut squash and all the remaining ingredients (apart from the salt & pepper) to the jug/bowl and blend until smooth and creamy.

  It’s best to heat the veg stock up if it isn't already warm so it won't make your soup cold.

• Taste the soup and season to taste if needed. If you find the soup isn't warm enough, you can place it on the stovetop to warm up for just a few minutes. Otherwise, transfer the soup to a bowl and garnish. I use toasted seeds and some fresh herbs. Enjoy!

To adjust texture: If you’d like the creamy soup to still have some texture to it, I recommend keeping some of the squash to one side. Then chop or mash it slightly into the soup for a thicker, chunkier result.

Be careful when blending: If you’re using a blender jug, leave the chute open to allow steam to escape (if you have one). Otherwise, use a clean tea towel to hold the lid down while blending, lifting it slightly now and then to allow the steam to release without it popping off.

Check the blog post for storage information and serving suggestions!

Course: Soup

Cuisine: American

Freezer friendly: 3 Months

Shelf life: 4-5 Days