Roasted Butternut Squash Soup | Cooking With Jade

Roasted Butternut Squash Soup

< 1 minute
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This is creamy, nourishing butternut squash soup recipe for you to make your weekend special. Butternut makes a great addition to many sweet and savory recipes.
Prep Time 50 minutes
Cook Time 10 minutes
Course Soup
Cuisine Vegan
Servings 4
Calories 119 kcal


  • 2 butternut squash
  • 2 tbsp olive oil divided
  • 1 cup diced onion
  • 1/3 cup Liquid Honey
  • 1/3 cup pine nuts lightly toasted
  • 1 tbsp minced garlic
  • 1 1/2 tsp Ground sage
  • 1 1/2 tsp Organic Ground Cumin
  • 2 cups vegetable stock
  • 5 cups water
  • 1/4 tsp roasted ground ginger
  • 1/2 tsp sea Salt Grinder
  • 1/2 tsp ground black pepper


  • Preheat the oven to 400°F (200°C). Cut the squash in half lengthwise and remove the seeds. Brush with 1 tbsp of olive oil.
  • Place on a baking sheet and roast for 35-45 minutes or until tender. Remove the pulp from the squash in a bowl and set aside.
  • In large saucepan over medium-high heat, add olive oil and onion; sauté for 3 minutes. Add the squash and the rest of the ingredients, except the pine nuts. Bring to a boil and then simmer for about 15 minutes.
  • Remove from fire.
  • In a blender or food processor puree your ingredients.
  • To serve, garnish with pine nuts.
  • Serve and enjoy your recipe!


Calories 119g | Fats 9.2g | Cholesterol 0mg | Total Carbohydrate 8g
Keyword Vegan Food

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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