A creamy orange delight to warm the winter nights. The season of squash is the right time to make a mild, yet full-bodied, bowl of savoury soup. This is an easy recipe: cut, roast, blend, and enjoy.

Of all the yummy varieties of squash, I prefer butternut. This recipe, like most squash recipes, should work fine with your favourite, be it delicata, red kuri, calabaza, or even our beloved pumpkin. Be careful of ones with thicker skins, they might need a few more minutes in the oven. Stick with the sweet, full-bodied ones — please don’t shame us by using something crazy like zucchini!

If you double, or triple, the quantity of this soup you’ll also need to leave it in the oven longer. Something about physics and heat distribution I’m told. I may have told myself, actually. I’ve written it on my todo list to figure out precisely why it’d take longer to roast, even if only 5-10 minutes more. It’s spread out well, and the volume is small compared to the oven, so I’m not sure why it takes any longer. Please feel free to share scientific knowledge in the comments.

Be careful when pouring the juices from the tray to the pot. It’s all still quite hot when it comes out. If you’re feeling uncertain of that, just leave it. You can add it later when cold, then warm it up. Or add some more oil and spices to the pot directly.

Butternut Squash Soup


  1. 1 small 700 g
    Butternut Squash
  2. 1 small 130 g
    Yellow Onion
  3. 1 clove
  4. 1 teaspoon
    Coriander Seedrough ground
  5. 1 teaspoon
    Peppercornrough ground
  6. 25 g 2 tablespoon
    extra virginOlive Oil
  7. 410 g 400 mL
    Coconut Milk
  8. 1 teaspoon


  • oven
  • roasting tray
  • large pot
  • immersion blender


Roast Vegetables

  1. Preheat oven to 180°C
  2. Clean the squash and cut in halves, or quarters, remove the seeds
  3. Peel the onions and cut in halves, or quarters
  4. Peel the garlic
  5. Spread the squash, onions, and garlic on the roasting tray
  6. Bake on middle rack for 20 minutes, turn the squash after 10 minutes

Blend Soup

  1. Remove tray from over
  2. Place all vegetables into a pot, use a fork or tongs to pick them up
  3. Pour remaining oil and juices from roasting tray into the pot
  4. Add coconut milk and salt
  5. Blend until smooth
  6. It should still be hot enough to serve, otherwise warm up later in the pot on a medium heat