‘I’d butter nut eat too much’ – Easy Roasted Butternut Squash Soup

Hi Everyone! In the past couple of weeks we’ve been settling back into our routines at home after our time away. It’s peak autumn here in the UK, and there’s nothing like a warming soup on a chilly November evening…

As butternut squash is now in season, we thought it’s the best time to make this roasted butternut squash soup. The squash is always a bit of a pain to peel and chop, but it’s all worth it – trust me! This soup is so easy to make and you only need a few cupboard ingredients for it. You can serve it with homemade croutons, or if you’re lazy like me, with a slice of toast & vegan butter. Enjoy!

Roasted Butternut Squash Soup

  • Servings: 4-6
  • Difficulty: Easy
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A simple and delicious roasted butternut squash soup to make on cold winter days



  • 1 medium/large butternut squash
  • 1 large brown onion
  • 4-5 cloves of garlic
  • 200g coconut milk
  • 1 cube vegetable stock dissolved in 500ml hot water
  • 1l water
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp mild curry powder
  • pinch of salt
  • rapeseed oil


  1. Preheat the oven to 200 degrees celsius and line an oven tray with baking paper
  2. Peel and chop the butternut squash in bite-size chunks, then in a large mixing bowl add the cumin and salt and mix well (you can use a spatula or something similar), then drizzle some rapeseed oil and mix again
  3. Place the butternut squash in the oven tray and bake for about 40 minutes, giving it a stir halfway through
  4. Chop the onion and the garlic
  5. In a saucepan heat 1 tbsp rapeseed oil and saute the onion, then add the chopped garlic, the roasted butternut squash and the curry powder, and mix together
  6. Add the water and vegetable stock and stir, then take it off the heat
  7. Blend using a stick blender, then stir through the coconut milk, and season to taste
  8. Serve with croutons or fresh/toasted bread