Roasted Butternut Squash Soup

I served this recipe for our holiday dinner with friends, and everyone loved it.  This was the first time roasting everything, and adding additional ingredients such as sweet potato, carrot and apple. Definitely try this recipe, you won’t be disappointed.

Roasted Butternut Squash Soup
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Prep Time: 30 minutes

Cook Time: 60 minutes

1 hour, 30 minutes

8-10 servings

Serving Size: 1 cup portions

Roasted Butternut Squash Soup

Butternut squash, sweet potato, carrots, apple, onion, garlic, all roasted and blended together to make this delicious and healthy soup. This version take a bit longer than most soups, but well worth the journey.


  • 1 medium butternut squash
  • 2 large carrots
  • 1 gala apple
  • 1 large sweet potato
  • 1/2 a white onion
  • 1 garlic bunch
  • 1/4 cup coconut milk (from the can)
  • 1 tsp cinnamon
  • 2 tbsp brown sugar
  • 3-4 cups vegetable broth
  • Spray cooking oil (I use coconut oil)
  • Salt and pepper


  1. Preheat the oven to 400 degrees F.
  2. Line a large cookie sheet with parchment paper.
  3. Cut the squash in half, and remove pulp and seeds. Place on cookie sheet.
  4. Peel apple, cut in half and remove core. Place on cookie sheet.
  5. Poke the sweet potato with a fork several times, place on cookie sheet.
  6. Cut the top off of the garlic, place on a small sheet of tin foil, dowse with oil, close up the foil, and place on cookie sheet.
  7. Place the onion and carrots on cookie sheet as well. Spray all vegetables and fruit with the oil, and lightly sprinkle with salt and pepper.
  8. Roast for about 30 minutes, then remove the apple and onion. Place in large bowl.
  9. Roast the remaining vegetables for another 30 minutes, or until done.
  10. Remove from oven and let cool.
  11. Once cool enough to handle, remove the skin from the sweet potato, cut into fourths, and place in large bowl.
  12. If the outside of the carrots seem burned in anyway, peel the skin off. Then cut the carrots into smaller pieces, and place in large bowl with potato.
  13. Remove the skin from the squash, and place in same large bowl.
  14. Squeeze a few of the roasted garlic into the bowl as well. Save the rest of the roasted garlic for other recipes, or add to butter for amazing garlic butter bread spread.
  15. In a large food processor, add about a cup of broth, about a 1/3 of the vegetables, and puree until smooth. Transfer to another large bowl. Repeat with remaining vegetables and fruit, only adding enough broth to help puree the vegetables, until done. If soup needs more broth, you can always add it.
  16. Add the coconut milk, brown sugar and cinnamon to the soup puree, and stir to combine. You may need to add some additional salt as well, so make sure to taste and adjust.
  17. This soup can be prepared ahead, and reheated for serving, which is what I did.
  18. When ready to serve, simple heat on stove top, and serve with your choice of bread or salad, or whatever. I hope you enjoy it as much as we did.
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