Creamy Roasted Butternut Squash Soup


There's something about making homemade soup that feels very domestic goddess

Perhaps that's just my own delusional thinking... But I do know that not so long ago, I definitely didn't think that making my own soup was something that I could/would ever do. 

Surprise, younger self! We did it! *High fives myself*


So I guess I can't really speak on behalf of all soup recipes, but this butternut squash soup I'm sharing with you today is SUPER easy. The most painful part of the entire process is having to smell the aroma of savory vegetables roasting in your oven for an hour. Life is hard, right?


I'll break it down for you. 

Preheat your oven, throw some veggies on a tray, pop it in the oven for an hour, blend em' up, pour it in a bowl, and dive in head first. 

What? That's not the best description of a recipe from a food blogger you've ever heard/read? 


Okay, but for real - this Creamy Roasted Butternut Squash Soup is amazingly delicious. For being made up of such simple ingredients, it is incredibly rich! (I think we can thank the velvety coconut milk for that one!)

This is the perfect meal to warm you up on a chilly fall day. And for a quick and easy lunch to take to work, make a batch of soup the night before and bottle it up in mason jar. Your co-workers will be jealous ;)


I do think that next time I will experiment with adding carrots and possibly more garlic! What do you add to your butternut squash soup? Let me know in the comments! 

xoxo - Cort

print recipe
Creamy Roasted Butternut Squash Soup
  • 1 - 2 lb. butternut squash, cut in half and seeds removed
  • 1 yam/sweet potato
  • 1 medium onion, cut in half
  • 2 stalks celery
  • 1 clove garlic
  • 1 can organic light coconut milk
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • for garnishing cilantro
1. Preheat oven to 400 degrees F. Grease a large baking sheet and set aside. 2. Cut the squash in half and scoop out the seeds. (These can be saved and roasted for a snack). Place the squash on the baking sheet cut side up. Next, using a fork, poke multiple holes in the yam and add it to the baking sheet. For the onion, cut it in half and remove the outer layer before putting it on the baking sheet. Coat these items with just a bit of olive oil and salt and pepper. Roast in the oven for 25 minutes3. One 20 minutes have passed add the garlic clove and celery stalks (lightly oiled as well) to the tray and continue to roast all of the vegetables for an additional 25 minutes.4. Once roasted, allow the veggies to cool for a few minutes or until you are able to handle them without burning yourself.5. Add the coconut milk and cumin to your blender. Once the veggies are cool enough to handle, scoop out the squash and add it to the blender. Then add the yam, onion, celery, and garlic. Puree on high until smooth. Add salt and pepper as desired. Pour into separate bowls and garnish with cilantro.
Prep time: Cook time: Total time: Yield: 2-3