Roasted Butternut Squash Soup

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With Thanksgiving being tomorrow, I figure most of us probably have our meals planned out already but just in case you’re one of those running into the grocery store today picking up last minute items for the just pulled together menu. Or maybe you’re on your own this Thanksgiving and just looking for an easy, delicious and comforting meal. Or maybe you just need an easy recipe for post Thanksgiving that will also keep you warm this winter.

Well whatever your reason may be, I figured I’d repost a super easy, super simple, super tasty recipe I made last year for Roasted Butternut Squash soup.

Roasted Butternut Squash Soup

by Katie Arnold

Keywords: blender roast appetizer entree side gluten-free vegan vegetarian butternut squash Thanksgiving fall winter


  • 2 packages pre-cut butternut squash
  • 1 onion, chopped
  • coconut oil
  • 2 cups veggie stock
  • salt & pepper
  • nutmeg


Toss the onion and butternut squash in a little coconut oil, salt and pepper. Throw onto a pan and roast in a 375 degree oven until the squash is soft.

Once you’ve finished roasting the veggies, throw into a blender with veggie stock and blend. Add additional salt and pepper to taste, blend.

Once well blended, pour the soup into a pot on the stove and heat until soup is hot.

Pour yourself a bowl of delicious soup and sprinkle with nutmeg before serving. Enjoy!

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While I enjoy cooking, I’m not one to spend a ton of time in the kitchen or want to do anything that’s going to take too much effort so this soup is perfect and I’m pretty sure pretty fool proof as well! 😉


Joining in for WIAW!

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