Three Times Roasted Butternut Squash Soup

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Roasted squash, roasted apple, and roasted pear give this soup such a sultry and complex flavor that it’s kind of hard to believe that it’s so easy to make. This soup is a testament to how very small details can pay off in the form of big flavor. Don’t skip the step of roasting the apple and the pear… it makes all of the difference!!!

Three Times Roasted Butternut Squash Soup

1 small-medium size butternut squash
1 large shallot
1 garlic clove
1 cup light coconut milk
1 apple (I used Gala)
1 pear (I used Anjou)
3/4 cup vegetable broth
3 tablespoons + 1 teaspoon olive oil
2 tablespoons balsamic vinegar
1 inch piece of ginger
1 teaspoon curry powder

*Preheat oven to 400 degrees F
*Cut, peel (a good vegetable peeler should work fine), de-seed, and cube squash. Drizzle with 2 tablespoons of olive oil and balsamic vinegar, sprinkle with salt/pepper. Roast for 25 minutes. Turn twice.

*Add vegetable broth to small saucepan with ginger. Heat on low (you’re essentially steeping the ginger flavor into the broth).
*Chop shallot and garlic. Add to small frying pan with 1 tablespoon olive oil. Saute on low just until soft (do not brown…)

*Peel and cut apple and pear. Add to baking pan with squash (after 25 minutes) along with 1 teaspoon of olive oil. Roast for another 15-20 minutes or until squash, apple, and pear are all soft.

*Add squash, pear, apple, coconut milk, vegetable broth (discard ginger), shallot, garlic, and curry powder to blender. Blend (or use hand held blender if you have one) until smooth. Add salt and pepper to taste.

I like to serve this soup two different ways. To keep it vegan, you can serve it with a bit of vegan sour cream and cilantro. It you’re vegetarian, try serving the soup with a slice of goat cheese and cilantro. Both ways are super yummy!

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Aww, major love!!! The ingredients are all ones that I like, except for pear. However, I never roast them so let's see if I will be a convert 🙂 Thanks for sharing!

  2. I was just thinking of looking for a recipe for this so thank you so much 🙂 I love squash soup.


  3. @Hester, yes, try the pear 🙂 or the soup would probably work w/ two roasted apples!
    @Marcia… yah! I'm glad that the timing worked out! This soup is really yummy. I hope you like it!

  4. delicious soup

  5. Thanks!!!

  6. Very nice, a great combination of ingredients 🙂

  7. I like the sound of the roasted pear! I threw a raw apple in my butternut squash soup once, and the soup tasted off, so you're right about the roasting. 🙂

  8. @MOS… Thanks!
    @Shirley… Yeah, I think that the roasting brings out caramel notes that make the soup really smooth and nice! Please let us know if you try it!