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  • Liz Hoobchaak

Roasted Butternut Squash Soup

Updated: Nov 6, 2022

It’s officially soup season in my household! A roasted butternut squash soup is a must this time of year and has always been one of my favorites. The soup starts with roasting the veggies in the oven which adds more depth and enhances the overall flavor. Add in some pumpkin purée, creaminess with coconut milk and warm spices of cinnamon and nutmeg and you have an autumn bowl of soup at it finest!

Butternut squash is loaded with vitamins, a good source of fiber, and provides potassium, calcium and iron. Squash is a very easily digested vegetable, especially when in soup form, making it a perfect nourishing meal for anyone with digestive issues or


This soup can easily be made vegan by swapping in maple syrup for the honey. It can also be made dairy free by omitting the butter, or by using a lactose-free ghee instead.


1 Butternut squash, cubed

2 carrots

1/2 onion

Head of garlic

2 cups vegetable broth

1 can of coconut milk

3/4 cup pumpkin purée

3 tbsp honey

1 tsp cinnamon

1/2 tsp nutmeg

2 tbsp olive oil

3 tbsp butter

1 tsp salt

Sage and pumpkin seeds for garnish


  1. Preheat your oven to 400ºF.

  2. Place cubed butternut squash, cut carrots, onion and garlic head on a baking tray. Drizzle with olive oil and a sprinkle of salt. Roast in oven for 25 minutes.

  3. Let roasted veggies cool slightly, then place in a blender with vegetable broth and blend until smooth.

  4. Melt butter in a large ceramic pot. Add blended vegetable purée to the pot along with coconut milk, pumpkin purée, honey and spices. Heat for 5 minutes and stir until everything is incorporated.

  5. An optional garnish is crispy sage leaves. Simply melt butter in a saucepan and sautee small sage leaves until crispy. You can drizzle the butter over the soup for extra flavor.

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