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This roasted squash soup is packed full of vegetables while still being delicious and satisfying. This is a classic staple in the fall months but my family enjoys this soup year round!
You do not have to be precise with your chopping. As you can see in my picture, just get the butternut squash, carrots, and cauliflower in similar size, small pieces because they take longer to cook all the through. The garlic cloves are best roasted whole and the onion and bell pepper cook more quickly so the pieces can be larger than the rest.
Don’t have canned coconut milk?
You could use coconut cream with a little water instead or use an organic half and half if you consume dairy. If you are looking for a lower fat option you can always omit this ingredient and use more broth in its place.
Chicken bone broth?
There are many benefits to using bone broth but if it’s not your thing, you can always use regular chicken stock (I usually go for organic without added sugar) or use vegetable stock instead.
I do have to blend this soup in two separate batches when I use a blender. With an immersion blender you can leave all the ingredients in the pot just turn of the heat and beware of potential splattering. I would not recommend blending the soup before you simmer because thick soup tends to want to leave the pot when it gets hot. To avoid the pops and splashes all over you and your kitchen simmer, then blend:)
Roasted Squash Soup (Gluten-Free + Dairy-Free)
- 1 Tablespoon oil (I used avocado oil)
- 1/2 a medium butternut squash
- 1 bell pepper or 1 summer squash
- 2 cups cauliflower
- 4 carrots
- 5-6 garlic cloves
- 1 onion
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups chicken bone broth or veggie broth
- 1 cup coconut milk (I used full fat from a can)
- Preheat your oven to 350 degrees Fahrenheit.
- Chop your butternut squash, cauliflower and carrots into similar 1 inch pieces. Cut onion into roughly 6 large wedges. Cut bell pepper in half and deseed, then peel whole garlic cloves. Add all these to a large mixing bowl (in batches if needed) along with oil and mix until each piece is coated in oil. To your mixing bowl add in cumin, turmeric, sea salt and pepper and mix until well distributed on all pieces.
- Transfer to two baking trays and roast for 30-40 minutes turning once throughout.
- When the vegetables are all cooked through, remove the trays from oven and transfer veggies to a large soup pot along with the broth and coconut milk. Allow this to simmer for 10-15 minutes before blending soup.
- Blend soup in a high powered blender (this way needs to be done in two batches). You can also use an immersion blender.
- Serve alone or with my recipe for roasted pumpkin seeds.