Oven Roasted Butternut Squash Soup

Ingredients

• 1 large (at least 1.25 kg)butternut squash
• 45–60 ml (3–4 tbsp)extra-virgin olive oil
• A generous sprinklesalt and pepper
• About 60 ml (¼ cup)water
• 15 ml (1 tbsp)extra-virgin olive oil
• 1 smallonion, finely chopped
• 1 clovegarlic, finely chopped
• 2.5 ml (½ tsp)salt (the original recipe uses Himalayan salt)
• 1.25 ml (¼ tsp)ground white pepper
• 0.6 ml (⅛ tsp)ground cardamom
• 0.6 ml (⅛ tsp)ground nutmeg
• 480 ml (2 cups)vegetable broth, or another broth of your choice
• 120 ml (½ cup)full-fat coconut milk

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Prepare the squash

   Halve the butternut squash and scoop out the seeds and stringy centre with a spoon. Set the halves in a broiler pan, drizzle them generously with extra-virgin olive oil, and season liberally with salt and pepper.

3. 3

   Add the water

   Turn the squash halves cut-side down and pour about 60 ml (¼ cup) of water into the bottom of the pan.

4. 4

   Roast until soft

   Bake uncovered for about 40–45 minutes, until the squash is very soft and a sharp knife tip slides in easily.

5. 5

   Cool the squash

   Take the squash out of the oven and leave it to cool for a few minutes, until it is safe to handle.

6. 6

   Cook the aromatics

   As the squash cools, heat 15 ml (1 tbsp) olive oil in a medium saucepan. Add the onion, garlic, salt, white pepper, cardamom and nutmeg; cook for about 3–4 minutes, until fragrant and slightly caramelised. Add the broth and bring it briefly to the boil, then turn off the heat and set the pan aside.

7. 7

   Scoop and measure

   Use a large spoon to remove the squash flesh. Measure out 4 cups, or 1 kg, and put it in a high-speed blender or food processor with the reserved broth.

8. 8

   Blend the soup

   Blend on high for about 2–3 minutes, until very smooth and velvety. Add the coconut milk and blend again until incorporated.

9. 9

   Adjust the heat

   Serve straight away, or pour the soup back into the saucepan and warm over medium heat if it is not hot enough for your liking.

10. 10

    Add a garnish

    If you have leftover roasted squash, use a melon baller to shape a few balls for the soup. The original method suggests finishing with a little coconut milk or heavy cream and a few sprigs of fresh thyme.

What is butternut squash soup?

Butternut squash soup is a smooth soup made by cooking the squash until tender and blending it with liquid and seasonings. This version draws on a familiar American autumn style, using oven-roasted squash, warm spices and coconut milk.

Roasting the squash before blending gives it time to soften and develop a mellow, sweet flavour. A quick simmer of onion, garlic and spices builds the savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 282 calories, 3g protein, 26g carbs, 20g fat.

The squash supplies most of the carbohydrates, while olive oil and full-fat coconut milk account for much of the fat. The broth and vegetables contribute a small amount of protein; serve a bowl with a protein-rich side, such as beans, to make the meal more substantial.

Roast the squash until tender

Cut-side down: placing the squash flesh against the pan helps it cook in the shallow water while the exposed skin protects it from drying out.

Knife test: begin checking around the 40-minute mark. The squash is ready when a sharp knife tip meets little resistance in the thickest part.

Build the spiced base

Aromatics: cook the chopped onion and garlic in olive oil with the salt and spices for 3–4 minutes, just until fragrant and lightly caramelised.

Seasonings: white pepper keeps the flavour gentle, while cardamom and nutmeg add warmth. The short cooking time lets them release their aroma before the broth goes in.

Blend for a velvety texture

Measure the flesh: the method calls for 4 cups, or 1 kg, of cooked squash. Add it to the blender with the reserved broth, then blend for 2–3 minutes until smooth.

Finish with coconut milk: add it after the first blend and process again until combined. If using a food processor, pause as needed and scrape down the sides so the soup blends evenly.

Check the consistency and heat

The finished soup should be smooth and spoonable. If it seems too thick, the recipe does not specify an adjustment; you can serve it as blended or follow your usual approach to thinning soup.

The soup may cool while it is being blended. If needed, return it to the saucepan and warm it over medium heat until it reaches the temperature you prefer.

Serving ideas

Serve the soup soon after blending, with a little coconut milk or cream swirled on top if you like. Leftover roasted squash can be shaped into small balls for a garnish, and the original method also suggests fresh thyme.

For a fuller meal, serve it with bread or a simple salad. Keep any accompaniments separate so the soup’s roasted squash and spice flavours remain the focus.

Recipe notes & tips

• Choose a squash that weighs at least 1.25 kg so there is enough flesh for the stated 4-cup measure.
• Keep the squash halves similar in size so they roast at roughly the same rate.
• Let the roasted squash cool until it is safe to handle before scooping out the flesh.
• Blend in batches if your blender or food processor cannot safely hold the full quantity.
• Taste the soup before serving and adjust the seasoning to your preference.

Variations

• Use another broth: swap in a different broth of your choice as the recipe allows.
• Change the spice balance: adjust the cardamom or nutmeg slightly to suit your taste.
• Add a cream finish: swirl a little heavy cream over the soup instead of coconut milk as a garnish.
• Include thyme: scatter a few fresh thyme sprigs over the finished bowl.
• Use squash garnish: shape leftover roasted squash into small balls with a melon baller.

Common mistakes to avoid

• Undercooking the squash: roast until a sharp knife tip pierces the thickest part easily.
• Skipping the water: pour it into the pan before roasting to provide moisture as the squash cooks.
• Blending before the squash is tender: return it to the oven until the flesh is very soft.
• Adding coconut milk too early: blend the squash and broth first, then add the coconut milk.
• Serving it too cool: warm the blended soup in the saucepan over medium heat if needed.

How to store

Refrigerate cooled soup in an airtight container and use within 3–4 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until hot; avoid a vigorous boil.

Frequently asked questions