Roasted Butternut Squash Soup

Enjoy this simple recipe for a classic fall soup. This dairy and gluten-free butternut squash soup is easy to make and tastes delicious with full flavours from the roasted vegetables.

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
 1 Butternut squash
 1 Red bell pepper
 1 medium Yellow onion
 4 cloves Garlic
 1 carton Organic chicken broth
 1 can Coconut milk
 2 cups Water (if needed)
 To taste Sea salt
 To taste Black pepper
 ½ tsp Cumin
1

Preheat the oven to 425oC and arrange the rack in the middle. Grease a 2” deep baking pan with coconut oil.

2

Cut squash into quarters (removing any seeds) and coat with melted coconut oil, salt and pepper. Place squash quarters cut side down on baking sheet and roast in the oven for 25 minutes.

3

Chop onions, peel garlic and cut bell pepper into 1” chunks. Place these vegetables into the roasting pan with the squash and stir them around to coat with oil. Roast for 25 minutes or until everything is tender.

4

Remove vegetables from the oven and place them in a large soup pot. Separate the flesh of the squash from the skin and add it to the pot.

5

Pour chicken broth and 1 cup of water over the vegetables and place on the stove over medium heat.

6

Before the pot has heated through, blend contents with an immersion blender until smooth.

7

Season with salt, pepper and cumin and simmer over medium heat to let flavours combine.

8

Add ½ can of coconut milk (part cream, part milk) to the soup and allow it to simmer.

9

Once the soup has reached a slow boil, remove from heat and let stand briefly before serving.

Ingredients

 1 Butternut squash
 1 Red bell pepper
 1 medium Yellow onion
 4 cloves Garlic
 1 carton Organic chicken broth
 1 can Coconut milk
 2 cups Water (if needed)
 To taste Sea salt
 To taste Black pepper
 ½ tsp Cumin

Directions

1

Preheat the oven to 425oC and arrange the rack in the middle. Grease a 2” deep baking pan with coconut oil.

2

Cut squash into quarters (removing any seeds) and coat with melted coconut oil, salt and pepper. Place squash quarters cut side down on baking sheet and roast in the oven for 25 minutes.

3

Chop onions, peel garlic and cut bell pepper into 1” chunks. Place these vegetables into the roasting pan with the squash and stir them around to coat with oil. Roast for 25 minutes or until everything is tender.

4

Remove vegetables from the oven and place them in a large soup pot. Separate the flesh of the squash from the skin and add it to the pot.

5

Pour chicken broth and 1 cup of water over the vegetables and place on the stove over medium heat.

6

Before the pot has heated through, blend contents with an immersion blender until smooth.

7

Season with salt, pepper and cumin and simmer over medium heat to let flavours combine.

8

Add ½ can of coconut milk (part cream, part milk) to the soup and allow it to simmer.

9

Once the soup has reached a slow boil, remove from heat and let stand briefly before serving.

Roasted Butternut Squash Soup

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).