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Bowl of Roasted Winter Squash Soup garnished with parsley and coconut cream swirl

Roasted Winter Squash Soup

I can't think of a more perfect winter meal than this Roasted Winter Squash Soup. Start off by roasting two kinds of delicious winter squash. Roasting is KEY because it brings out a lot of flavor by caramelizing the edges. The squash gets tossed in a pot with yellow onion, carrots, apple, garlic, and herbs to simmer. To finish it off it's blended and then coconut cream is added to create a smooth and creamy texture. 
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 Servings
Author: Liv King

Ingredients
 

Roasted Squash:

  • 6 cups Winter Squash see above
  • 2 tablespoons Olive Oil
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper

Winter Squash Soup:

  • 2 tablespoons Olive Oil
  • 6 cups Roasted Winter Squash from above
  • 1 ¼ cup Yellow Onion diced
  • 2 Carrots diced
  • 1 Small Apple diced
  • 3-5 Garlic Cloves minced
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Rubbed Sage
  • ½ teaspoon Dried Thyme
  • Pinch of Cayenne Pepper
  • Pinch of Cinnamon
  • Pinch of Nutmeg
  • 5 cups Vegetable Broth
  • 5 oz Canned Coconut Milk
  • Salt & Black Pepper to taste

Instructions

  • Preheat oven to 425F.
  • Dice squash and toss in olive oil, salt and black pepper. Place on parchment lined baking tray and bake for 40-45 minutes. Don't pull it out of the oven until golden brown with caramelized edges.
  • Add the olive oil in to a large soup pot on medium high heat. Toss in yellow onion and carrots along with a pinch of salt and cook for 5-7 minutes or until soft and starting to brown. Add in the diced apple and minced garlic cloves and cook for another 2-3 minutes.
  • Carefully transfer the roasted squash to the pot and throw in the dried herbs, cayenne, cinnamon, nutmeg, and a pinch of salt and pepper. Toss until vegetables are coated. Then, pour in the vegetable broth. Bring to a boil then reduce to a simmer for 10 minutes.
  • Next, blend the soup until smooth and creamy. I recommend using an immersion blender or high speed blender. If using a blender, carefully transfer the soup in small batches and cover with a towel to avoid splatter. 
  • Once the soup is smooth and creamy, whisk in the coconut milk. Taste and adjust seasoning. At this point I added salt, pepper, and another hint of cayenne.
  • Transfer the soup to serving bowls and enjoy! See above for serving ideas.

Notes

Salt to your preference. My preference and your preference are different especially when it comes to soup. You could also be using a different saltier brand of vegetable broth than me or visa versa. Add a sprinkle of salt when you sauté your vegetables, on your squash, and then again after blending. If you need more, add more. 
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