Slow Roasted Butternut Squash Soup

The smell of slow roasting squash is ugghhmazing.

Another cool rainy, autumn day. That means it's the perfect time for a nice cozy soup. I picked up a couple of squashes on the weekend and decided to to throw one in the oven and slowly roast it, making it the perfect base for a soup. Hope you enjoy this recipe!

Slow Roasted Butternut Squash Soup


1 butternut squash
1 onion, thinly sliced
2 cups vegetable broth
1 cup non-dairy milk
3-4 cloves garlic, skins on
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp parsley
pinch of red pepper flakes, or more if you like spice!
salt & pepper to taste


Cook the squash

  1. Preheat oven to 350°F
  2. Place the butternut squash in a baking tray and bake for 1.5 -2 hours. The time will vary depending on the size of your squash and oven. The squash should be golden brown when done. (warning - your kitchen will smell amazing while the squash is cooking.)
  3. Once the squash is cooked, remove from the baking tray and let it cool for 30 minutes.
  4. With the oven still on, toss the garlic cloves on the baking tray and roast for 20-30 minutes.

Prepare the soup

  1. While the squash is cooling and garlic is roasting, begin cooking the onions.
  2. In a skillet over medium-high heat, sauté the sliced onions until they caramelize.
  3. Throw the caramelized onions, squash, garlic and vegetable stock into high-speed blender. Blitz for 2-3 minutes.
  4. Pour into medium/large pot over medium heat. Stir in non-dairy milk and then add the rest of the ingredients.
  5. Simmer on low, covered, for 15 minutes. Stir occasionally.
  6. Serve and enjoy!
Print Friendly and PDF