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.

recipe for roasted butternut squash soup
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  • 1 tablespoon extra virgin olive oil
  • 1 whole butternut squash, quartered with seeds removed
  • Sea salt, to taste
  • 1 1/2 tablespoons organic coconut oil
  • 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 teaspoon red curry paste (use more if you want to increase the heat of this soup)


  1. 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.
  2. In a 5.5 quart ceramic stock pot, over medium heat, add the the coconut oil. Next, add the ginger and sauté 30 seconds.
  3. Once the ginger is cooked, add the celery and onion and sauté all together for 4 to 5 minutes, or until vegetables are soft.
  4. Scoop out the butternut squash pulp and add to the stockpot. Sstir to combine.
  5. 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.
  6. Use a handheld stick blender to process until smooth and creamy. Simmer for 10 -12 minutes. Serve warm.

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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.

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