This is one of my favourite times of the year. Those of you who who have been following me for a while know my penchant for soup! Check out some of my past favourites, my cream of spinach soup, roasted sweet potato soup, coconut lentil and pumpkin soup, mint pea soup, and the delicious garlic potato soup. Today I add to these delectable offerings and share my creamy roasted butternut squash soup. 

I love heading up to the local market and seeing pumpkins, acorn squash, and my beloved butternut squash! The gorgeous oranges and yellows of the squashes just sing out to be exploited. I bought some local onions, carrots, ginger and cilantro, and I had everything I needed for my simple Winter soup dream that I was sharing with the Recipe Relay community as part of my mini "blender-inspired" recipes series for the rest of this year, where I am sharing some delicious recipes. I love this site because it is really unique. Different cooks from all over the world "relay" ingredients and create recipes with local seasonal ingredients. Check this community out. It is really cool.

What I love about this butternut squash soup is that is so simple. The ginger and cilantro root flavours are very mild, allowing the natural sweetness of the butternut squash to be the star attraction. This is where the Aussie in me sings! In Australia, Fall (or "Autumn" as we call it) and Winter is “Sunday roast season” where we roast potatoes, carrots, pumpkins, butternut squash (or as we refer to in in Australia as "butternut pumpkin") parsnips, turnips, onions, garlic, zucchini and any other seasonal produce we can lay our hands on.

Well, it would appear, you can take the girl out of Australia, but you can’t take the Aussie out of the girl. At this time of the year I always find myself craving one of my mother’s delectable Aussie Sunday roasts. Being a vegetarian, it is not the meat I crave, but the delicious array of roasted Winter vegetables. In particular, the butternut squash or butternut pumpkin.  This roasted butternut squash soup or, for those of you in Australia, roasted butternut pumpkin soup tastes like a “Sunday Roast In A Bowl” for me. Or at least, the sweetest part!

Butternut squash is at it’s peak in North America right now -- in the early part of Fall and all through the Winter; which means a lot more Sunday roast nostalgia for me! I don’t know about you, but my body just seems to wrap itself around fresh local foods in season. I love to steam butternut squash. But I always feel like you get more “bang for your buck” by roasting them, which brings out the natural complexity of the flavours: the subtle creamy nuttiness and the delightful sweetness.

I will say that if you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavour. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water. 

This butternut squash soup is savoury and sweet at the same time.  The coconut milk is optional. The soup tastes fabulous without it!  But I like the creamy sweetness it adds. You can also substitute ¼ cup blanched almonds instead of coconut milk, which accents the nuttiness of the squash s'blendedly. You could always add more fresh ginger if you want a soup with more of a kick. But I prefer a more subtle ginger flavour that complements the squash beautifully.

From my local table to yours -- squash this soup together and you won’t be sorry. It is DEELISH!

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Creamy Roasted Butternut Squash Soup

  • 4 tablespoons of olive oil
  • 2 medium butternut squash – cut up into 8 cups of cubed butternut squash
  • 2 medium carrots – chopped (about 2 cups)
  • 1 medium onion – peeled and quartered (about 1 cup)
  • 1 whole head of garlic peeled
  • 8 cups vegetable broth (I use Massel)
  • 1 bunch cilantro – separate the roots in a bunch and finely chop the leaves
  • 1/8 cup coconut milk (optional)
  • 2 teaspoons of freshly minced ginger
  • 1 tsp Celtic sea salt
  1. Preheat your oven to 350 Fahrenheit.
  2. Slice the butternut squash in half and scoop out the seeds.
  3. Cut off the ends where the seeds have been scooped out, place peeled whole cloves of garlic in each cavity and place those pieces face down on the baking dish.
  4. Peel and cut up the rest of the squash into large cubes and place in the baking dish with the cut up onion and carrot with a some olive oil and a touch of Celtic sea salt.
  5. Roast for one hour until just tender.
  6. In the mean time, heat 8 cups of vegetable stock.
  7. Place the cilantro root in a large saucepan and cover with the hot vegetable stock. Allow this to steep while the vegetables roast.
  8. Empty the roasted vegetables in to the saucepan, and scoop out the whole butternut squash sections that have been infused with the garlic into the saucepan, add the garlic as well!
  9. Add the minced ginger and bring the pot to the boil, simmer for ten minutes, add the coconut milk and then allow to cool.
  10. Remove the cilantro root and blend the soup in batches in your Vitamix, until thick and creamy which will be a minute or two depending on the power of your blender.
  11. Garnish with chopped cilantro and serve with a scoop of your favourite grain. YUMMO!
  12. Serves 8.


What Is A Grain Ball?

I like to supplement a bowl of blended soup with a scoop of cooked grain (day-old is best, as it sticks together). I prefer the protein-rich grains—quinoa, amaranth, and millet (they’re alkaline, too). But use any grains you like—brown rice, buckwheat, or (if you’re not gluten-free) pearl barley. Try cooking grains in vegetable broth or coconut milk, and/or adding some ginger, garlic, sea vegetables, herbs, and spices for an added boost of flavor.

hahahaha this is great! I never realized how much I could do in my blender, I was stuck in smothies and shakes but thanks for opening my mind to great blender recipes!


Butternut Pumpkin SOUP!  Oh My Oinkness!  I’ll bath in it til my eyeballs go orange!  Deliciousness!  Squealingly so!  I’m a very accomplished Non-Chef Pathetic Cook and always have been, but truly and honestly, I’m now inspired and actually USE recipes from this website! (Unheard of for me!  Ask my husband - he’s amazed!)  Thankyou Goddess Tess!


Oh…I just LOVE you Shezzy. xxxxx

Perfect for busy people! This was so easy and tasted amazing. Thanks for the welcome addition to my recipe folder- perfect mix of flavours. YUMMY


This soup was incredible. So creamy and just a hint of all the right flavours. I am blending up my second batch now!


LOL! Thanks everyone. I really LOVE this soup and I am so glad you do too. Oink Oink :)


OMG! Words cannot describe how good this soup is… I’m not vegan but I’ll try anything Tess makes.  Can I have more please?


This soup is incredible! My boys do not like any of Vegs but love this soup :-)


Awesome. I love hearing that. So glad it was a hit with them.

Just in time for fall and winter! It’s on the menu tomorrow night. I love your soups Blender Girl! Thank you


Thankyou. I really love making soup. I eat a bowl of raw or cooked soup every day. It is just so comforting and easy.

The perfect starter for a dinner with friends or on a chilly Sunday evening.


Yes! Soup is such a great option any time of the year.

Having some friends over this fine near-autumnal weekend & this will ensure a perfect calming agent prior to the our main dish. AND deceptively simple too!


My girlfriend made me this soup the other night, and I can’t even tell you how much I loved it. We saved a bit for a friend of ours to take home with her. We cracked up when we got a text from our friend later that night: “Oh my God that soup was delicious! More please!!!” Couldn’t have said it better myself.


I know….it is hard to quit eating that soup!

Cannot go wrong with coconut, garlic & cilantro - yum!


We made this for dinner last night and everyone really enjoyed it. Thanks for all of the easy recipes.


Glad you are all enjoying this soup.
It is one of my favourites. Oink Oink :)


This is one of my favorite ways to have butternut squash - is there anything more satisfying than soup this time of year?

Another winner, Tess!


Thanks Sandra. I am glad you enjoyed it :)
Not as good as your tomato soup!!! YUMMO!



I just made this. It is absolutely divine! And, yes, I’m working my way through recipes. :)


Hey lovely Tina!
I am so pleased you enjoyed this soup :)
Can’t wait to chat this week xxx

Looking forward to it!

is there a substitute for cilantro root if unable to find?


You can just leave out the cilantro root if you can’t find it. The soup still tastes amazing.

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