Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Published on Wednesday, August 24, 2022 by Lisa Green

Soups. I LOVE making soups. 

Soups are a great way to “clean” out your pantry and the refrigerator. One of my favorite foods to make soups out of are the butternut squash! 

Butternut squash is a fall gourd but can be purchased year-round. They have a fairly long shelf life, and once cooked freeze really well. The downfall with butternut squash soup is that it can be rather tough to cut, but with a little elbow grease and a sharp knife, we can get the job done.

This is also the reason why I roast the squash before scooping or cutting the insides out. At this point during the squash processing, you can choose to freeze some to use in the future. Around this time of year, I start stocking up on frozen butternut squash, which can be turned into a quick, healthy, meal.

This is a soup that I change every time I make it. 

Butternut squashes can be used with a variety of different flavors. Curry, cinnamon, nutmeg, garlic, the list goes on. For this recipe, I chose to focus on the flavors of fall with some added flavor from the coconut, ginger, and honey.

This soup can be started with the roasting of the squash and carrots the day before. I roast the carrots to get a nice caramel color which enhances the flavor of the soup. Roasting the squash makes it easier to process the squash, and adds extra flavor. When making this soup feel free to throw in any sort of vegetable you’d like, or fruit for that matter! Apples and butternut squash taste really good together.  

[[ recipeID=recipe-9l6v2ebr7, title=Roasted Butternut Squash Soup ]]

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Roasted Butternut Squash Soup

Servings: 12


  • Prep Time: 2 hours 0 mins
  • Cook Time: 2 hours 0 mins
  • Total Time: 4 hours 0 mins




  • 1 butternut squash
  • 2 carrots
  • 1 tablespoon fresh ginger
  • 4 garlic cloves (optional)
  • 2 cans coconut milk
  • Vegetable stock (enough to cover all the vegetables)
  • Cinnamon (to taste)
  • Nutmeg (to taste)
  • Honey (to taste)
  • ½ cup-1 cup heavy cream (optional)
  • Salt & pepper (to taste)


  1. First preheat the oven to 425 F.
  2. Cut the butternut squash in half lengthwise. Scoop out the seeds. 
  3. Season with salt, pepper, cinnamon, and nutmeg. 
  4. Place the squash face down on a baking sheet. Bake for 2-4 hours depending on the size of the squash.  
  5. While the squash is roasting, cut the carrots into 2 inch chunks and place on a baking sheet.
  6. Season with salt pepper, nutmeg, and cinnamon. 
  7. Put in the oven and roast for approximately 1 hour. 
  8. Once the carrots and the squash are soft, scoop the squash into a large stock pot and put the carrots in. 
  9. Add the remainder of the ingredients, except the cream. 
  10. Cook until the ginger and garlic are soft. 
  11. With an immersion blender, blend all the ingredients. 
  12. When smooth, finish the soup with heavy cream and seasonings. 
  13. Serve and enjoy!  

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 12

Amount Per Serving
Calories 145
% Daily Value*
Total Fat 13g 20%
Saturated Fat 10.3g 51%
Trans Fat 0g
Sodium 190.4mg 7%
Total Carbohydrate 6.2g 2%
Dietary Fiber 0.5g 2%
Sugars 2.7g
Protein 1.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Difficulty level: 5

*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment)

Nutrition Analysis does include heavy cream and coconut milk. To further reduce fat content of the recipe, consider using lower-fat options such as lite coconut milk.