Roasted Butternut Squash Soup


1 butternut squash (2-2.5 lbs) peeled, pitted, and diced

5 cloves of garlic

1 large onion

2 carrots

2 celery stalks

6 sprigs of thyme

1 sprig of rosemary

1/8 tsp cayenne

1 Tbsp turmeric powder

1 tsp cumin

1/2 tsp paprika

1 can coconut milk

1 can vegetable oil

1 tsp salt

1/2 tsp black pepper

2 Tbsp olive oil


  1. Preheat oven to 350ºF.
  2. Wash, peel, and chop all veggies (butternut squash, garlic, carrots, onion, and celery) To properly chop butternut squash Click Here
  3. Line a sheet pan with edges with parchment paper. Place chopped veggies on pan. Drizzle with olive oil, add seasonings (turmeric powder, cumin, paprika, salt & pepper), toss with tongs, and top with thyme and rosemary.
  4. Bake for 1 hour.
  5. When vegetables are done roasting, remove from oven, and transfer contents to food processor. I had to do this in two batches so it would all fit. Batch 1: half of roasted veggies, half of can of vegetable stock, puree. Batch 2: remaining half of roasted veggies and vegetable stock, puree.
  6. Transfer both batches of puree vegetables in large pot over medium heat.
  7. Add half a can of coconut milk and simmer for 15-20 min.
  8. Serve hot.



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