The Best Roasted Butternut Squash Soup Recipe
There are those recipes that just make you feel all warm and cozy, and a bowl of warm, creamy butternut squash soup is one of those for me.
I love that you can find butternut squash at the grocery store, even Costco, that has already been peeled, seeded and cubed for you. I stock up on butternut squash when it is in season and store it in the freezer. My favorite butternut squash soup is ultra-creamy but dairy-free and full of sweet and savory flavor.
This traditional butternut squash soup will make a great addition to any holiday feast or pair nicely with a salad for a special lunch date.
Plus, it’s a great make-ahead option. In fact, it tastes even better the next day.
Roasting the veggies instead of just boiling them will bring out the rich flavors add ultimately make a soup that is bursting with flavor.
Using coconut milk instead makes this soup dairy-free but also adds to the sweet coconut flavor instead of dairy-based cream.
SERVE IT NOW OR LATER
If you’re planning to make this soup for company, you can serve the soup straight from your blender. Or, make it the day before and reheat it on the stove. I really think the flavor enhances when you serve it the next day. It also freezes well.
Serving tip: A holiday table real estate is always limited, serve this soup in matching mugs or teacups.
GARNISHES ARE OPTIONAL
This soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some roasted pumpkin seeds.
THE BEST ROASTED BUTTERNUT SQUASH SOUP RECIPE
- 1 butternut squash, about 3-4 pounds
- 1 large red onion, quartered
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 T coconut oil, melted
- 2 apples, quartered and seeded
- 2 cloves garlic, minced
- 2 t cinnamon
- 1/2 t nutmeg
- 1 t curry powder
- 1 T fresh ginger, minced
- 1 t sea salt
- 4 c chicken or vegetable broth
- 2 c of water
- 1 can organic full fat coconut milk
- Fresh ground pepper or roasted pumpkin seeds, optional
- Preheat oven to 400°.
- Line a baking sheet with parchment paper.
- Peel squash, slice lengthwise and remove seeds. Cut into cubes (or buy the squash already prepped). Prep all the other veggies and apples.
- Spread the butternut squash, carrots, celery, and red onion onto the baking sheet and drizzle with the melted coconut oil. Bake in the oven for 20 minutes. Remove from oven, stir in the apples and minced garlic, and bake for 20 more minutes.
- While veggies are roasting, combine the spices in a small dish.
- Once veggies are roasted, remove from the oven. In small batches add some of the veggies, spices, broth, and water to a high powered blender and blend until smooth. Transfer into a stockpot over medium-low heat.
- Stir in the coconut milk until combined.
- Serve garnished with fresh cracked pepper or roasted pumpkin seeds.