Roasted Squash Soup
Recipe by Chef Michael Williams
Michael Williams

Roasted Squash Soup

  • Prep time 20 mins
  • Cook time 50 mins

Nothing says fall or winter like a thick squash soup. The spices and coconut milk give this recipe a wonderful flavour profile and it’s easy to make too.



  1.  Preheat the oven to 375° F with the rack in the middle.
  2.  With a sharp knife, cut the squash into quarter’s and then remove the seeds and guts.
  3.  Place the squash skin side down in a casserole or baking dish and also place the shallots in the dish.
  4.  Now melt the butter on medium high in a small pot and add the garlic, cinnamon, coriander and nutmeg.
  5.  Sauté for 1 minute or so. This will toast the spices a little and bring out their flavour.
  6.  Now pour the butter mixture mostly into the squash and a little over the shallots. Brush the butter all over the flesh of the squash and then place the baking dish into the oven.
  7.  Bake until the squash is very soft, about 50 minutes and remove from the oven.
  8.  Cool enough to handle and then scoop out the flesh and discard the skin.
  9.  Add the squash along with the shallots and coconut milk to a food processor and puree until smooth. Add a little water or broth to adjust the consistency if the soup is too thick.
  10.  Transfer the soup to a pot, reheat and then serve and enjoy.


  •  You can easily use a different liquid in place of the coconut milk. Broth, milk, cream, or even almond or rice milk all will work well.
  •  Add ¼ teaspoon of chilli powder to the butter to bring in a little spice.

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