Roasted Butternut Squash Soup


In early August, I was at my cousins house for dinner and my aunt made this amazing butternut squash soup! My aunt is phenomenal at cooking and baking so I knew I was in for a treat when they had me over. This soup is everything you’d want in an autumn soup: earthy, textured, and incredibly flavorful. I like to offset the spice of the peppers with a dollop of full-fat organic greek yogurt and slices of creamy avocado. The chunks of fresh ginger in the soup are my absolute favorite.  Next time, I’m making a double batch because this soup is just that good. 

Recipe for Roasted Butternut Squash Soup (adapted from Food52)


  • 2 tbs coconut oil
  • 1 large butternut squash, halved & seeded
  • 2 large yellow onions, diced
  • 1 red pepper, seeded & chopped
  • 1 jalapeno pepper, seeded & chopped
  • 4 cloves garlic, chopped
  • 3 in fresh ginger, peeled & chopped
  • 1 tbs tamari
  • 1 tbs red curry paste (or a few shakes of curry powder)
  • 2 tsp garam masala (preferably) or curry powder
  • 1 14 oz can coconut milk
  • 2 cups vegetable broth (or more it you like a more watery soup)
  • salt & pepper to taste
  • yogurt, avocado, parsley for serving


  1. Preheat oven to 375ºF and lightly coat a large cookie sheet with olive oil.
  2. Sprinkle each half of butternut squash with salt and pepper and lay cut side down on cookie sheet. Bake for about an hour until fork tender. Let cool for a bit and peel skin off and cut into chunks.
  3. While butternut squash is roasting you can get started on the soup. In a large heavy bottomed pot heat up coconut oil at medium heat. Add in onions, garlic, and ginger and saute till onion turns translucent (about 8 min.). Add in red pepper, jalapeno, season with salt and pepper and cook for about another 10 minutes (stirring and taking care not to burn).
  4. Add in soy sauce, red curry paste, garam masala/curry powder and stir to coat. Add in coconut milk, veggie broth, and the roasted butternut squash and stir to combine.
  5. Bring to a boil and simmer for approximately 30 minutes. Puree if desired in batches in blender. Return to pot and add extra broth depending on how thick/thin you want it to be and season to taste. Serve with a dollop of yogurt, slices of avocado, and a sprinkle of cilantro if desired. Enjoy!


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