Project Description

Roasted Butternut Squash Soup


  • 1 large butternut squash cut in half, seeds removed
  • 1-2 Tbsp. olive oil
  • Pinch of salt
  • 2 Tbsp. olive oil
  • ¾ cup sweet onion finely chopped
  • 3 cloves garlic crushed
  • 1 ¼ tsp. ginger crushed
  • ¾ tsp. salt
  • ¼ tsp. cinnamon
  • Pinch cayenne pepper
  • 15 oz. coconut milk* canned, full-fat or lite
  • 1-2 cups vegetable broth*
  • Cilantro optional


Preheat oven to 425 degrees.

Place squash on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender.

In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.

Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.

Once squash is done cooking, remove as much flesh as you can and discard the skin.

Add all of the squash and coconut milk mixture to a high-speed blender, such as a Vitamix. Or, add half of the squash and half of the coconut milk mixture to the bowl of a large food processor and process in batches. Puree for 2-3 minutes, or until contents are completely smooth.

Lastly, add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.

Pour soup back into the pot or saucepan and reheat over Medium-Low heat.

Stir ingredients in the pot to ensure even mixing. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!