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5 from 1 vote

Roasted Butternut Squash Soup

Perfectly roasted butternut squash get added to a pot with chicken stock and coconut milk. Making a luxurious meal for a cold winter night. 
Prep Time10 mins
Cook Time45 mins
Making Soup15 mins
Total Time1 hr 10 mins
Course: Main Course, Soup
Cuisine: American
Keyword: Butternut Squash, Delicious, Glutten Free, Soup, Soy Free
Servings: 8 People
Calories: 280kcal
Author: Rebecca


  • 2 whole Butternut squash
  • 1 tbsp Brown sugar
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 pinch Salt
  • 1 Can Full fat coconut milk
  • 3 Cups Chicken stock or Vegetable stock
  • 2 tbsp Butter or ghee
  • 1/8 tsp nutmeg


Roasting Squash

  • 1. Prepare your oven at 350
    2. Line a sheet pan with foil
    3. Cut and clean the squash
    4. Place the squash on the roasting pan.
    5. Add the first 5 ingredients to the squash 
    6. Place in the oven for 45 minutes or until tender.

Making the Soup

  • 1. Scoop out the flesh of the squash and add it to a stock pot
    2. Add the chicken stock 
    3. In parts add the squash and stock to a blender and puree until smooth and all is done.
    4. When all the squash is pureed and back into the pot add the Coconut Milk, nutmeg and butter 
    5. Season as necessary
  • Serve with warm bread or salad.