Roasted butternut squash soup

Roasted butternut squash soup. Image: Carla Zinkfontein

Roasted butternut squash soup: Rich, aromatic winter soup

Warm up on a cosy winter’s evening in front of a roaring fire with a bowl of roasted butternut squash soup. Try this recipe!

Roasted butternut squash soup

Roasted butternut squash soup. Image: Carla Zinkfontein

If you love aromatic soups, this roasted butternut squash soup recipe is for you. Warming up with a bowl of steaming hot soup is just what we need when the rain is pouring outside and the wind howling around the corners of your house.

With a rich combination of spices, this soup is an incredible taste sensation. Whether you decide to serve this soup as a starter or enjoy it as a main meal, it will result in happy smiles around your dinner table each time you prepare it.

Tips for your roasted butternut squash soup recipe

Roasting the butternut before starting to cook the soup will result in a delicious almost smoky flavour. So, although it may take some time, don’t skip roasting the butternut first.

Including vegetable or chicken broth in your soup, will give the soup more substance and taste. It will also make your soup so much more wholesome, so take the time to prepare the broth.

As a finishing touch after you have blended the soup, stir in coconut oil for a smooth, creamy texture. Enjoy!

Roasted butternut squash soup recipe

4 from 2 votes
Recipe by Carla Zinkfontein Course: Starter, MainCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time






  • 3 3 to 3 1/2-pound butternut squash

  • 2 fresh rosemary sprigs

  • 2 tablespoons 2 olive oil

  • 2 cups 2 thinly sliced leeks, white and light green parts only (1 large leek)

  • 3/4 cup 3/4 thinly sliced carrots (1 large carrot)

  • 3 medium cloves garlic, peels removed

  • 1/4 teaspoon 1/4 ground cumin

  • 1/4 teaspoon 1/4 smoked paprika

  • 1 pinch 1 red pepper flakes or cayenne, optional for heat

  • 5 to 6 cups vegetable or chicken broth, use more as needed

  • 1 bay leaf

  • 1 tablespoon 1 coconut oil, optional

  • salt and fresh ground black pepper, to taste

  • 3 tablespoons 3 oil (olive oil, safflower oil or grapeseed oil)

  • 1 pinch 1 salt

  • 1/2 to 1 teaspoon spice blend (such as chilli powder, Za’atar or Cajun seasoning)


  • Roast squash
  • Heat the oven to 204° C. Line a baking sheet with parchment paper or a silicone baking mat.
  • Trim the stem end of the squash, and then slice in half lengthwise. If the squash is too large to safely cut in half, cut the squash crosswise in half, where the thinner end begins to widen. Then slice each piece in half, lengthwise. Scoop out the seeds.
  • Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt.
  • Place each piece of squash, cut-side-down onto the prepared baking sheet.
  • Sneak a small sprig of rosemary underneath each piece of squash.
  • Roast the squash until soft inside, 40 to 50 minutes
  • Prepare soup
  • While the squash is in the oven, heat 1½ tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves.
  • Cook, occasionally stirring until the leeks have softened and smell sweet, 5 to 8 minutes.
  • Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds.
  • Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.
  • Cook at a low simmer for 15 minutes then turn off the heat and wait for the squash to finish roasting.
  • To finish
  • When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, and then place the squash into the pot with leeks.
  • Remove the bay leaf, and then blend the soup using an immersion blender or transfer to a high-speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.
  • Stir in the coconut oil, and then adjust with more salt or pepper as needed.


Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.