Roasted Butternut Squash Soup

recipe for roasted butternut squash soup

4 from 2 reviews

This recipe for Roasted Butternut Squash Soup can be made quickly with 1 whole butternut squash, a bit of ginger and coconut milk.




  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.


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.