Roasted Butternut Squash Soup

"Roasted Butternut Squash Soup served in beautiful @coconutbowls"
-- @legallyplantbased
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  • Recipe Card
Prep time 5mins
Cook time 30mins
Serves or Makes: 2-4

Recipe Card


  • 1 (2 pound) butternut squash, seeded and cut in wedges
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 1/4 cups vegetable broth
  • 3/4 cup plus 1 1/2 tablespoons oat-based cream
  • Parsley, chopped, for garnish
  • Hemp hearts, for garnish
  • Onion flakes, for garnish
  • Flaked salt, for garnish


  • Step 1

    Preheat oven to 400ºF. Coat butternut squash with 1 tablespoon oil, coriander, paprika, black pepper and salt. Place on a baking sheet and bake for about 30 minutes, or until tender and cooked through.

  • Step 2

    Meanwhile, heat 1 teaspoon oil in a saucepan over medium heat. Add the shallot and sauté until translucent. Add the garlic and cook for 1 more minute, stirring frequently.

  • Step 3

    Place butternut squash, shallot, garlic, vegetable broth and cream in a blender and blend until smooth and creamy. Add more vegetable broth until you reach desired consistency. Adjust seasoning to taste.

  • Step 4

    Serve hot. Garnish with chopped parsley, hemp hearts, onion and flaky salt.