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Roasted Butternut Squash Soup | Recipe at In Jennie's Kitchen

Roasted Butternut Squash Soup

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins


  • 1 1/4 pounds 20 ounces / 1.25 kilo peeled & cut butternut squash
  • Extra-virgin olive oil
  • 2 shallots thinly sliced
  • Sea salt
  • 1 can 13.5 ounces / 380 grams coconut milk
  • 1 cup 237 ml vegetable stock
  • Lime wedges to garnish
  • Fresh chopped cilantro to garnish
  • 1/4 cup shelled pumpkin seeds toasted


  • Preheat the oven to 375°F (190ºC).
  • Add the squash and shallots to a 9-inch (22 cm) x 13-inch (33 cm) roasting pan. Drizzle with 2 to 3 tablespoons of oil. Season with the salt. Bake until the squash is very tender when pierced with a fork, about 45 minutes.
  • Transfer the roasted squash and shallots to the bowl of the blender. Add the coconut milk and vegetable broth. Pulse until the soup is very smooth.
  • Ladle the soup into deep bowls. Sprinkle cilantro and pumpkin seeds on top. Squeeze of fresh wedge of lime over-the-top before serving.