Roasted Butternut Squash Soup

Roasted Butternut Squash Soup.jpg

It was time to use the last of the stored squash from garden season and I was excited to try a new method for making butternut squash soup.

The idea involved roasting all of the vegetables together in the oven - squash, onion, carrot, and whatever else you like - then process the ingredients in a Vitamix or other blender, adding seasonings, broth, and coconut milk! How easy is that? It was delicious, full of fall flavors, simple, and healthy. The flavor added by roasting the vegetables first makes this roasted butternut squash soup stand out above others. There’s also plenty for leftovers so have those containers ready and you will have lunches for a couple of days, or it can be easily frozen to enjoy later.

With that general guidance, you can start cooking now using your imagination to create your own combination, or follow along with the ingredients and amounts that I used. It would be hard to go wrong with this recipe! Roasted butternut squash soup is a great idea to add to your meal rotation for simple healthy eating, it is all real food, and follows a paleo and Whole30 eating plan with no processed food.


1 butternut squash, cubed
1 cup sweet onion, cut into chunks
2 cups carrots, cut into chunks
Olive oil for roasting
Salt & Pepper
1/2 tsp ground sage
1/2 tsp ground thyme
sprinkle of ground nutmeg
2 1/2 cups vegetable broth
3/4 cup coconut milk

Prepare the vegetables and place on a roasting pan or cookie sheet. Coat with olive oil, then season with salt and pepper. Roast in the oven at 400 degrees for 20 minutes, turning a couple of times during the roasting process.


When the vegetables are done, place all the ingredients into the Vitamix or other blender, another option would be utilizing a deep dish and an immersion blender. A full size carton of vegetable stock is approximately 4 cups, I would recommend using a carton and having an extra cup or so of stock on hand in case you prefer a thinner soup, using 2 1/2 cups makes for a fairly thick soup.

Sprinkle with a few thyme leaves on top and a dollop of coconut milk. The flavors are fantastic and the food is nutritious! Eat good, feel good!