Simple Roasted Butternut Squash Soup + The Easiest Way to Roast Squash

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Sometimes it’s just been one of those days – you know, one of the ones where you’re woken up at 3am by your neighbour’s dog barking, it’s like 2 degrees outside and you forget your scarf and Starbucks is out of hazelnut syrup (what? Does that not ruin your day too?).  And by the time you get home, you just feel like a simple, easy dinner, even if you’re like me and you love cooking so much you normally incorporate additional ingredients into meals just to complicate your life.  On those days, a simple soup like this one is just what you need.  I’ve posted about butternut squash soup before, but this one is even easier to make, thanks in part to my new squash roasting method below, and because I streamlined the whole process.  Now, you can shove all the ingredients in the oven and go spend some time with your punching bag. Or whatever will help you get over the hazelnut syrup-lessness of your day.
I’m also about to make your life approximately 87% easier – at least your life as it relates to cutting and roasting squash.  Instead of wasting your precious time struggling to peel, de-seed and slice squash you can now go do something more productive with your life.  Like watch old episodes of Friends.  After my own squash nightmare (that resulted in me buying £5 of pre-peeled and pre-cut squash in an attempt to save my sanity) I read this tip on a forum:
  • Cut the squash in half lengthwise
  • Scoop the seeds out
  • Roast the entire thing
  • After it’s done roasting, simply scoop the cooked flesh out, being careful not to get any skin

This works best for soups or dishes where it will be blended.  If you want chunks, you might have to revert to old methods of peeling and slicing before roasting.


Simple Roasted Butternut Squash Soup + The Easiest Way to Roast Squash


  • 2 butternut squash, cut in half and seeds removed
  • 1 onion, peeled and ends cut off
  • 2 cloves garlic, peeled and end cut off
  • 500ml vegetable stock
  • 1/4 cup vegan single cream (available in the UK; outside the UK you may want to make your own cashew cream or use coconut cream)
  • Salt & pepper to taste


  1. Preheat oven to 350 F/180 C/gas mark 4.
  2. Place cut and de-seeded butternut squash halves on a roasting tin(s), along with onion and garlic. Sprinkle liberally with vegetable oil.
  3. Place the roasting tin in the oven and bake for 50 minutes, until a fork can easily be inserted into the squash.
  4. Remove from the oven, and carefully scoop the flesh out of the skin, into a blender (it’s hot! Like I said, be careful!). Add vegetable stock, cream and salt and pepper to taste. Blend, adding boiling water if needed, until a smooth consistency.

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Caitlin Galer-Unti

Hi, I’m Caitlin and I’ve been vegan since 2008 and vegetarian my whole life. Since going vegan, I’ve lived in 4 countries and travelled to over 30! I’ve also published two bestselling vegan books (The Essential Vegan Travel Guide and The Barcelona Vegan Guide) and had my work featured in The New York Times, Vegetarian Food & Living and Vegan Life magazine. I’ve veganised my life and I’m here to help you design your life around your vegan values. 


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