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Honey Roasted Butternut Squash Soup

It's not fall yet, but I'm just soooo excited for this amazing cozy season! If you're looking for a heart warming and simple recipe, here's what you've been waiting for! The taste of the caramelized honey, the spice of the ginger and the nice roasted taste of the butternut is just fantastic.

It's one of those "simple but effective" type of recipe. Because there's just a few steps to this delight, plus it'll definitely do it's job to satisfy your needs!

Let's get right into it!


1500g Butternut squash

300g celery

300g onion

30g ginger

8 cloves garlic

3tbsp honey

2tbsp Olive oil

1tbsp salt

1tbsp chili broye

1500ml water

Cream of choice


-Preheat the oven at 450F.

-Mix All the ingredients except the water in a bowl

-Put on a baking sheet and in the oven for 15-20 mins (until squash is half cooked)

-Heat up a big pot with some oil then add th roasted vegetables

-Add the water, then let it simmer until the squash is fully cooked.

-Add the desired amount of cream, bring it to a soft boil, then blend.

-Now pour this creamy flavourful amazingness in your bowl and enjoy!


-If you want to make it a bit more extra, you can top it with some good chicken,

-Also, for extra creaminess I added a dollop of cilantro and coconut yogurt.

Basically: Greek yogurt, cilantro and coconut cream blended together. I know... YUMM!

-You could also toast some really good garlic bread as a side for this!

-I used butternut, but there's such a vast variety of squashes, have fun discovering!

Hope this makes you as excited as me for squash season!

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