Roasted butternut squash soup

Tomorrow officially marks the first day of Spring, and we are still staring at mounds of snow here in Connecticut.  I thought for sure that by now I’d be posting about “spring” dishes, but this snowy weather only has me craving warm and cozy soups.

I have a variety of soups in my repertoire, but the ones I find I make the most are what I call my “2 steppers”.  They are the easiest ones to make. It’s literally two steps – roast and blend.

I pick a few veggies from the fridge, roast them in the oven and then blend in my vita-mix. It’s really as simple as that.  It takes such little prep time, and the flavors are always so big and bold, but your oven does all the work so you’re not standing over the stove for hours.  In fact, I never even heat this soup over the stove.  It couldn’t be easier.

I also love this recipe because it feels decadent, but is packed with nutrition.  My current version of this recipe is vegan, but if you don’t have any aversions to dairy, feel free to replace the coconut milk with whole milk or heavy cream.  There a lot of other ways to vary this up as well.  I use cinnamon in the recipe below, but you could also try adding curry and ginger to it as well (you’ll want to add those spices when you’re blending it in the vita-mix)

If you’re like me, and are staring at piles of snow out your window this afternoon, turn on your oven and get cooking.  I promise you wont be disappointed.



roasted butternut squash soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 2 servings
  • 1 lb of butternut squash, peeled and cubed
  • 2-3 shallots, quartered
  • 3-4 cloves of garlic
  • 1 green apple, peeled and sliced into large chunks (almost equal size to the cubed squash)
  • 2 cups of chicken or vegetable stock
  • 1 cup of coconut milk (not low fat)
  • 1 tbsp of cinnamon
  • 2-3 tbsp of olive oil
  • salt/pepper to taste
  • "matchstick" slices of apple, pumpkin seeds, or croutons for garnish
  1. Preheat oven to 375 degrees
  2. On a large cookie sheet, or cast iron skillet, add cubed squash, shallots, garlic, green apple, 2 tbsp of olive oil, salt/pepper. Toss gently to ensure all vegetables are evenly coated.
  3. Roast vegetables for 45 minutes, or until evenly browned and caramelized
  4. in a high power blender, add roasted vegetables, chicken/vegetable stock, coconut milk, cinnamon and salt pepper
  5. blend on medium/low speed for 30 seconds
  6. Increase to high speed and blend for an additional 30-60 seconds.
  7. Add more/less stock/coconut milk until you've reached your desired consistency
  8. pour directly into 2 serving bowls, garnish with matchstick slices of apple, and drizzle with additional olive oil
  9. Enjoy


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