Roasted Butternut Squash Soup


Our Butternut Squash soup is the essence of autumn with its golden yellow hues and warming chilli undertone. Enjoy with a slice of toasted bread, rubbed with raw garlic – mmm!


  • 1 butternut squash, halved and de-seeded
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 3 garlic cloves, minced
  • 1 small red chili, finely chopped
  • ½ tsp. cayenne pepper
  • ½ tsp. turmeric powder
  • 1 or 2 litres vegetable stock
  • 2 tbsp. coconut oil
  • 2 tbsp. creamed coconut
  • Sea salt and black pepper to taste


  1. Preheat the oven to 180C
  2. Place the squash on a roasting tray, cut side up, and bake for about 45 minutes or until the flesh is soft.
  3. Scrape out the flesh and set aside.
  4. In a large saucepan, sauté the onions and carrots in the coconut oil for about 10 minutes until they are soft.
  5. Add the garlic, chilli and spices and stir over the heat to combine the flavours for another few minutes.
  6. Add the squash, vegetable stock and creamed coconut and bring to a gentle simmer.
  7. Cook the soup for a further 15 minutes, stirring to ensure the creamed coconut has melted.
  8. Blend the finished soup in a processor or with a hand blender.
  9. Garnish with fresh herbs, toasted almonds/cashews, a dollop of yoghurt or even with a splash of beetroot kvass which gives a sour balance to the natural sweetness of the squash.

Soup is one of life’s simple pleasures, isn’t it? If you’re looking for a warming and nourishing soup, this Roasted Butternut Squash Soup is right up your alley.
The flavour of the humble butternut squash is easily transformed by roasting it. As a result, this makes a marvellous dense, silky soup. Along with the deep undertones of roasted squash comes the creamy, fatty deliciousness that is coconut cream. The outcome is a gorgeous texture and flavour profile that is complemented nicely with the spices of turmeric and chilli.

Pair your soup with some homemade spelt bread, or sourdough. Alternatively, top it off with croutons or a handful of toasted nuts or seeds. Personally, I love to mix through a good dollop of Nutiva Organic Coconut Manna Coconut Butter into this roasted butternut squash because it’s so unbelievably good!

On the topic of soup, one always needs more soup recipes in their lives!
As a result, I have sussed out more soup related deliciousness for you. Try out these beauties from our recipe archive:

Butternut squash soup in a bowl


Butternut squash is a nutrient-rich veggie. It provides a very good source of beta-carotene, vitamins A, C, B6 and folate, plus magnesium, manganese, calcium and potassium. It’s low in fat and provides an ample amount of dietary fibre.

Creamed coconut should not be confused with the more commonly known coconut cream. Creamed coconut comes in a solid, concentrated block that melts once heated. It is the unsweetened dehydrated fresh meat of a mature coconut, that has been ground into a semi-solid white cream.

Vegetable stock can be homemade using your own veggies, herbs and spices. Alternatively, use stock powder to help you to make the tastiest of soups and stews. Have a look at our previous blog, Food Prepping – How to Start and Why|Part 2 and scroll down to broth. Here we cover a little more about making your own stock/broth.

Want to chat more about recipes and food? Drop into your local Nourish store.

Nourish storefront on Wicklow Street with people passing by