Recipe for Roasted Butternut Squash Soup – Although this roasted butternut squash soup is a delightful fall and winter soup, you can make this year round. This recipe has delightful Thai-inspired flavors using coconut milk and fresh ginger.
So, if you have a random butternut squash laying around, roast it up, saute it with a few more vegetables and make yourself a pot of Roasted Butternut Squash soup.
Recipe for Roasted Butternut Squash Soup as the “Vegetable Soup of the Week”
For years, I have spent Sunday afternoons making a loaded vegetable soup of the week. It has been incredibly helpful to have a vegetable soup on hand to eat throughout the week as a part of a quick dinner or easy afternoon lunch. This Thai-inspired recipe for Roasted Butternut Squash Soup is the new vegetable soup for this week… and probably next week too.
Why We Love Roasted Butternut Squash!
I have a tendency to get vegetable kicks and right now I’m on a major butternut squash kick lately. I can’t help but pick one up every time I go grocery shopping. Right this minute I have two huge butternut squash on my kitchen counter and I needed to dig up a few simple butternut squash recipes before they go bad.
Roasting a butternut squash is incredibly easy too.
How to Roast a Butternut Squash
I tend to roast several trays at a time because almost all vegetables are perfectly roasted at 400 degrees. So, if you love to meal prep, toss this butternut squash into the over alongside this Roasted Brussels Sprouts with Bacon recipe or these Honey Roasted Carrots.
#1: Always Preheat the Oven to 400
Placing vegetables in a cold oven doesn’t give them the right roasted flavor or appearance. Plus, the vegetables can take longer to cook too. Always preheat the oven before placing your vegetables inside for roasting.
#2: Use a Non-Toxic Baking Stone Pan
Without a doubt, I am a firm believer that healthy food starts with healthy cookware. It is not really all that hard to find non-toxic pots and pans if you know what to look for. My favorite “green” cookware happens to be Xtrema 100% Ceramic Cookware. However, for roasting butternut squash, we use a stone baking pan every single time.
#3: Butternut Squash Should be Roasted Flesh Side Up!
Place the two squash pieces on a large baking sheet with flesh side up. Rub a little extra virgin olive oil or extra virgin coconut oil on top of the butternut squash, season with unrefined sea salt and pepper and a little bit of brown sugar.
Roast at 400 degrees for about 35 to 40 minutes, or until flesh is fork tender. That’s it! You can then use the butternut squash flesh for a host of delicious recipes.
How to Make Perfect Roasted Butternut Squash Soup — and Healthy too!
I actually created this recipe for Roasted Butternut Squash Soup a while back when we had a few old friends from high school to dinner. One of our friends is a chiropractor who does not eat gluten or dairy. So, I decided the culinary “theme” of my dinner party would focus on Thai food.
This recipe for Roasted Butternut Squash Soup came about while trying to come up with a tasty vegetable side dish that would meet the dietary needs of our friend but also still be appealing to everyone else at the table.
Problem solved! The Thai Style Butternut Squash Soup Recipe was a hit with everyone. Here’s a few tips to making the perfect Roasted Squash Soup.
#1: Roast the Butternut Squash until completely done
#2: Saute the ginger first to bring out the Thai-inspired flavor
#3: Use organic vegetables whenever possible
#4: Top with parsley, sauteed pecans and a splash of coconut milk
Make your Roasted Butternut Squash Soup Dairy Free by Using Coconut Milk
Coconut Milk adds a little thai flavoring while also keeping this soup recipe dairy free. Find a clean coconut milk that is unsweetened and contains no guar gum, like this one. Which means, no unnecessary fillers.
My recipe calls for 1 cup, but if you want a richer and creamier butternut squash soup, just add another 1/2 – 1 cup of the coconut milk.
Try Making Homemade Coconut Milk
Making homemade organic coconut milk is very easy and much more nutritious than store bought. We use coconut milk in a lot of our Clean Cuisine recipes because it tastes incredible but it’s also really good for you.
HandStick Blender! One More Time Saving Soup Tip…
This is one of those very smart kitchen purchases. I didn’t know it at the time, but making creamy soups smooth is essential
I make dairy-free creamy vegetable soup bases all the time and although many of them are made in my stainless steel high speed blender pitcher, I actually find I use my Cuisinart Handheld Stick Blender equally when it comes to making soups. The stick blender is so easy to use because you just pop it in the pot, press the button and presto! All is blended. All is good.
Add More Vegetables Soups to your Menu:
If you’re looking to add a vegetable soup recipe to your week, try out some of my favorites:
- Pureed Vegetable Soup – Our Pureed Vegetable Soup is easy to make ahead of time and enjoy throughout the week. Having ready-made soups on hand ensures you’re getting the vegetable nutrients your body needs.
- Carrot Soup – Subtly sweetened with apples and honey, and filled with hemp seeds for an extra superfood boost, this light soup is one you and you’re entire family will love!
- Thai Curry Cauliflower Soup – No need to saute a thing, this Thai Curry Recipe can be made in just 3 super easy steps. It’s rich and creamy but clean and dairy free!
- Celery Root Soup – If you’ve never tried Celery Root Soup, or celery root in general, there’s no better time than now! This hearty soup has all the creamy, starchy components of a comfort food, without all the bloating and digestive upset that often follows.
Roasted Butternut Squash Soup
This recipe for Roasted Butternut Squash Soup can be made quickly with 1 whole butternut squash, a bit of ginger and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 1x
- Category: Soup
- Method: Roast
- Cuisine: Thai
- Diet: Vegan
- 1 whole butternut squash, quartered with seeds removed
- Sea salt, to taste
- 1 1/2 tablespoons
- 1 tablespoon ginger, freshly grated
- 1 1/2 cups celery, chopped
- 1 cup red onion, chopped
- 3 cups organic vegetable broth or chicken broth
- 1 cup homemade organic coconut milk or buy this one
- 1/4 cup fresh lime juice
- OPTIONAL: 1 tablespoon red curry paste
- Preheat oven to 400 degrees. Place the butternut squash on a stone baking pan, skin sides down. Rub the flesh with the extra virgin olive oil and season with salt to taste. Roast butternut squash for about 35-40 minutes, or until flesh is fork-tender. Remove from oven and set aside to cool.
- In a 5.5 quart ceramic stock pot, over medium heat, add the the coconut oil. Next, add the ginger and sauté 30 seconds.
- Once the ginger is cooked, add the celery and onion and sauté all together for 4 to 5 minutes, or until vegetables are soft.
- Scoop out the butternut squash pulp and add to the stockpot. Sstir to combine.
- Next, add the vegetable broth (or if not vegan, you can use chicken broth), coconut milk and lime juice. If using, add the red curry paste too.
- Use a handheld stick blender to process until smooth and creamy. Simmer for 10 -12 minutes. Serve warm.
The Butternut Squash Soup Recipe will keep for up to 3 days if stored in a covered container in the fridge or up to 3 weeks in the freezer.
Optional: Authentic Thai Flavor to Your Roasted Butternut Squash Soup
I’m a huge fan of Thai Kitchen brand seasonings. Thai Kitchen products are distributed nationwide and you can typically locate them in the ethnic section of your supermarket.
If you love curry paste, just add about 1 tablespoon into this recipe near the end. It will add a spicy blend of of aromatic herbs including lemongrass, galangal (Thai ginger) and spicy red chilis. I can’t even tell you how much flavor just a dollop provides!
Using Thai Kitchen Red Curry Paste is really a tremendous time saver when it comes to delivering authentic and exotic Thai flavor without spending hours in the kitchen.