Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Roasted Garlic and Rosemary Butternut Squash Soup

By Tuesday, February 25, 2014 , , ,

I've never had a butternut squash soup that wasn't spicy and curried before, so this was a bit of an experiment, but it worked out wonderfully! This soup is rich and creamy and warming, perfect on a cold winter's day with some toasted bread or flax crackers or as a light meal when you're sick. It's also so quick and easy to make!

Serves 3-4

You will need:

1 large butternut squash
1 onion, chopped
2 large cloves of garlic, cut in half
2 tbsps coconut oil (or olive oil)
3 springs rosemary
3 cups water
a pinch of salt

Preheat your oven to 180C and peel your butternut squash using a knife. Cut it into cubes about 1 inch square and toss with half of the coconut oil, then place in the oven for about 20 minutes. After 20 minutes, add the garlic and rosemary and return to the oven for another 20-25 minutes, or until soft.

 Meanwhile, heat the other tbsp of coconut oil in a large pot and add the onion. Place the lid on the pot and leave the onion to sweat and soften, then add the butternut squash cubes and the cloves of garlic. Discard the rosemary sticks, but put in the rosemary leaves for more flavour! Add 2 cups of water and simmer for 10-15 minutes. Allow to cool slightly, then using a immersion blender, blend smooth, adding the extra cup of water for a smoother soup. Serve whilst hot and enjoy!

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  1. Seriously this is so good! I usually make butternutsquash/sweet potato soup like this but without roasted garlic (just regular garlic) and it's good but the roasted garlic seriously adds an incredible flavor! Thank you for this!

    1. The roasted garlic really adds a whole new dimension to the soup, glad you agree!

  2. This was delicious! I will never go back to making pumpkin soup with cream again. My boyfriend loved it too. Thanks for the recipe