Roasted Butternut Squash Soup

This soup is an excellent dish for Thanksgiving or holiday season meal. Butternut squash has a sweet nutty taste similar to pumpkin and is rich in antioxidants and phytonutrients.
Course Soup
Cuisine American
Keyword butternut squash soup, plant-based, recipe, soup, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Rachel Joy Olsen


  • 2 tbsp coconut oil
  • 1 butternut squash
  • 1 sweet onion, chopped
  • 1 garlic clove, minced
  • 3 large carrots, chopped
  • 1 ½ tsp sea salt
  • 1 tsp thyme
  • ½ tsp ground ginger
  • 1 cup vegetable broth


  1. Cut the butternut squash in half and rub with 1 Tbsp coconut oil.
  2. Place cut sides face down on a baking sheet and bake at 350 degrees for 30 minutes until soft.
  3. In the meantime, chop the garlic and onion and sauté, on medium high heat, in a large pot with 1 Tbsp. coconut oil for about 5 minutes or until onions are soft.
  4. Add the carrots, salt, thyme, and ground ginger and stir.
  5. Add the vegetable broth, turn to high, and bring to a boil.
  6. Reduce heat and simmer for 10-15 minutes.
  7. When butternut squash is soft, remove from oven and allow to cool.
  8. Once cool enough to handle scoop out seeds, remove the skin and place squash in a blender.
  9. Add the broth mixture and blend until smooth.