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roasted butternut squash soup

(1 rating)
keepitinthekitchen avatar
Recipe by
Darci Juris
@keepitinthekitchen
Scottsdale, AZ

With a hint of nutmeg and cinnamon flavors, and just a touch of honey to add a slightly sweet flavor, this butternut squash soup is definitely healthy. It may take a bit longer to prepare, but it is well worth the journey.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 1 Hr
method Convection Oven

Ingredients For roasted butternut squash soup

  • 1 lg
    butternut squash
  • 1 md
    onion
  • 2 lg
    carrots
  • 1 lg
    sweet potato
  • 1 lg
    gala apple
  • 1 bunch
    garlic cloves
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 2 Tbsp
    honey or brown sugar
  • 4 c
    vegetable broth
  • 1/2 c
    coconut milk (from a can)
  • salt and pepper

How To Make roasted butternut squash soup

  • 1
    Preheat the oven to 400 degrees F. Line a large cookie sheet with parchment paper.
  • 2
    Cut the squash in half, and remove pulp and seeds. Place on cookie sheet.
  • 3
    Peel apple, cut in half and remove core. Place on cookie sheet.
  • 4
    Poke the sweet potato with a fork several times, place on cookie sheet.
  • 5
    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.
  • 6
    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.
  • 7
    Roast for about 30 minutes, then remove the apple and onion. Place in large bowl.
  • 8
    Roast the remaining vegetables for another 30 minutes, or until done. Remove from oven and let cool.
  • 9
    Once cool enough to handle, remove the skin from the sweet potato, cut into fourths, and place in large bowl. 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.
  • 10
    Remove the skin from the squash, and place in same large bowl.
  • 11
    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.
  • 12
    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.
  • 13
    Add the coconut milk, honey or 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.
  • 14
    This soup can be prepared ahead, and reheated for serving, which is what I did. 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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