Roasted Butternut Squash Soup

Warm-up with this amazingly delicious dairy-free, gluten-free, and egg-free soup! YUM!

Roasted Butternut Squash Soup

Categories: Soups,

PRINT RECIPE Prep time: 15 min | Cook time: 60 min | Total time: 75 min
Servings: 8-12


  • 1 large butternut squash
  • 2 large white or yellow onions
  • 5 cloves garlic
  • 3 Tbsp fresh chopped ginger
  • 2 large carrots
  • 1 Tbsp mild curry powder
  • 1 tsp cinnamon
  • salt and pepper
  • 4 Tbsp coconut oil, melted
  • 1 Tbsp maple syrup
  • 8-10 cups chicken stock (homemade)
  • 1 can coconut milk


Peel, chop and mix everything in a large bowl except the chicken stock and coconut milk. Season vegetables. then transfer to a large cooking tray
Roast veggies uncovered at 400F for 45 minutes until veggies soften and get some color.
Pour veggies into a large pot, using a spatula to scrape seasonings and crispy veggie bits from the bottom of the roasting pan into the pot.
Cover with chicken stock and bring to a boil. Reduce heat and simmer until vegetables are all soft.
Puree in a blender in batches or use an immersion blender (wand mixer) to blend soup to a velvety smooth texture.
Add coconut milk and adjust seasonings to taste.
Garnish with minced red pepper and green onion rings, maple coconut cream (1/2 Tbsp dark maple syrup, ½ cup coconut fat) or cilantro cream (3 Tbsp fresh chopped cilantro, ½ cup coconut fat).
Leftovers can be frozen.

Tagged as: Soups,