Fall is the time of year I begin to crave warm bowls of soup made from fall vegetables that are in abundance this time of year. One of our family favourites is Roasted Butternut Squash Soup.

Butternut squash is considered a winter squash. There are many types of winter squash including buttercup, butternut, spaghetti and acorn, to name a few. These varieties of squash are referred to winter squash because of their thick skin, as opposed to summer squash which has a softer skin that can be eaten. Winter squash can be roasted in its skin after which, the flesh can easily be removed and added to soups or eaten on its own.

Winter squash is an excellent source of beta-carotene, which converts to vitamin A in the body. One cup of squash contains 59% of your daily vitamin A needs in the form of beta-carotene. Squash is also a source of vitamin C, fiber, vitamin B6, manganese, copper and potassium. It also contains a small amount of omega 3s. It’s nutritional profile aside, squash soup is easy to make and a perfect way to warm up on a cooler autumn day.

So here you have an easy recipe for Roasted Butternut Squash Soup, adapted from The World’s Healthiest Foods recipe for Golden Squash Soup.


  • 2 Tbsp coconut or olive oil
  • 1 medium-sized butternut squash, halved
  • 1 large onion, chopped
  • 2-3 medium cloves garlic, chopped
  • 1 tsp fresh ginger, chopped
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 4 cups chicken or vegetable broth
  • 2-4 Tbsp  cream or canned coconut milk (optional)
  • salt & white pepper to taste
  • Pumpkin seeds, optional


Preheat the oven to 400 degrees. Season the squash halves with salt and pepper and drizzle with olive oil. Place cut side down, on a parchment lined baking sheet and roast until fork-tender, about 40 minutes.

While the squash is roasting, chop onion and garlic and set aside.

Heat 2 tablespoons of oil in a medium soup pot over medium heat. Add onions and cook for about 5 – 7 minutes or until translucent. Stir continuously to avoid burning the onions. Add garlic and ginger, and continue to cook for another 1-2 minutes. Add turmeric and cumin. Mix well and set aside.

Once the squash has been roasted and is cool enough to handle, scoop out the flesh and add it to the pot with the cooked onions and spices. Return the pot to the stove and place over medium heat. Add broth, mix well and bring the soup to a gentle boil. Remove from heat.

Using an immersion blender, blend soup until smooth or desired consistency is reached. Add coconut milk or cream if using, and season with salt and pepper to taste. If soup is too thick, add another ½ -1 cup of broth.

For a finishing touch, garnish with pumpkin seeds.


Linda @ The Wholesome Kitchen