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  • Writer's pictureCharlotte Emily

Roasted Butternut Squash Soup

Updated: Feb 24, 2022

Roasted Butternut Squash Soup

I don’t think butternut squash gets spoken about enough, it’s just great! One of my favourite ways of cooking it is roasting it and making it into a soup – you can’t go wrong. 

I’ve recently been in a phase where butternut squash soup was all I ate for about three days straight… so it’s safe to say this recipe is one of my favourites! 

This butternut squash soup is full of flavour and has a thick creamy texture, but you can easily change the thickness by placing it back on the heat once it’s made until it reaches the consistency you desire.

Easy, simple and delicious, this soup is ‘essential recipe’ worthy. 

Preparation : 30 minutes 

Cooking Time : 50 – 60 minutes 

Serves :  4 – 6 servings


• 1 Butternut Squash (around 1300g)

•  4 Carrots

•  1 Onion, chopped

•  2 Garlic Cloves, minced

•  1 litre Boiling Water 

•  1/2 tsp Dried Sage 

•  1/2 tsp Dried Oregano

•  1/4 tsp Turmeric

•  2 tsp Veg Stock Powder


  1. Preheat your oven to 200C fan and set aside a baking tray large enough for your butternut squash and carrots.

  2. Chop your butternut squash into smaller chunks and remove the seeds. I prefer to leave the skin on and remove it once roasted, but you can remove the skin beforehand if you prefer. Chop up your carrots and place onto your baking tray with the butternut squash. Drizzle in a little oil and roll them around until all the chunks are lightly covered. 

  3. Place in the oven and roast for 40 – 45 minutes, until the butternut squash is soft.

  4. Once roasted, transfer the carrot and squash chunks (after removing the squash skin if not done before roasting) into a large saucepan. Then add your chopped onion, garlic, sage, oregano, turmeric, veg stock powder and boiling water. Boil on a medium heat for 5 minutes to allow the veg stock powder to dissolve (if you’re not a fan of the flavour of raw onion, simply sauté the onion before combining all the ingredients together). 

  5. Then place your soup into a high powered blender (I use a NutriBullet) and blend until smooth. If you’d like the soup thicker, place back on a medium heat until it reaches your desired consistency – I thickened it for around 10 minutes.

  6. Serve with dairy-free cream, spring onion, some fresh bread and enjoy!

  7. To store, place in an airtight container and keep in the fridge for up to a week. 


• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes


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