Fall,  Main Dish,  Recipes,  Soups / Stews,  Vegan

Creamy Roasted Butternut Squash Soup

    l am sure you can agree with me that Fall season calls for comfort food recipes. For me a bowl of warm and flavor -pact nutritious soup equals comfort food, especially when the weather is changing and the days get darker and colder. One of my favorite soups at this time of a year is my Creamy Roasted Butternut Squash Soup – delicious, seasonal and healthy dish. This recipe is vegan, gluten-free and easy to make. I like to top it with croutons, roasted pumpkin seeds and fresh coriander.  For non-vegans crumbled feta or baked bacon is a great topping option.

Make the crouton from my recipe below:

Homemade Gluten Free Croutons

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes


  • 1 medium butternut squash
  • 1 medium carrot
  • 1 onion
  • piece of celery root (about 100 g)
  • piece of fresh ginger (about 4 cm)
  • 2 stick of celery
  • 1 lime
  • 2 garlic cloves
  • 3 allspices
  • 2 bay leaves
  • 1 tsp Himalayan salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp turmeric
  • 1 tbsp coconut oil
  • 200 ml can coconut milk
  • water


  1. First cut a butternut squash in half and remove the seeds. Place the squash on a baking tray and roast in the oven at 190°C for about 20 minutes or until tender. You can bake the squash a little bit earlier, so you will not have to wait until it cools down. 
  2. Chop carrot, celery, onion, garlic and grate ginger. 
  3. Add the coconut oil to a large pot and warm on medium high heat. When the oil starts to simmer add the onions and sauté until slightly golden, about 5 minutes. Add the turmeric, garlic, half of the ginger, bay leaves and allspices. Stir and cook for about a minute just to release the aroma of spices. 
  4. Add carrots, celery, salt and pepper and then pour water just to cover all the vegetables. Cover with a lid and cook for 15-20 minutes.
  5. Peel the butternut squash and cut into pieces. Then add it to the soup and stir. Pour more water to cover all ingredients and cook on a medium heat until all vegetables are soft. 
  6. Remove the pot from the heat and pick out all bay leaves and allspices from the soup. Then using a hand blender, blend the soup until smooth. Add juice from a half of lime, the rest of the ginger, coconut milk and heat the soup just to boil. If you want, add more lime juice and season with salt and pepper to taste.
  7. Serve the soup with crouton, pumpkin seeds and freshly cut coriander


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