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Smoky Butternut Squash Soup

It’s cold out, which means it’s time to eat soup, and soup only. Brothy soups, pureed soups, ramen, stews and any other soup your minds could dream up. Seriously I’ve been eating only soup. I eat leftover soup for breakfast, bring soup and a sandwich for lunch, and then go home and make ramen for dinner. Seriously, I’m eating a soup only diet, and you will too once you try our Smoky Butternut Squash Soup.

smoky butternut squash soup

There are literally hundreds of butternut squash soup recipes out there on the interwebs, but ours is definitely the best (although we may be biased). This soup starts with roasted butternut squash. Roasting it brings out this delicious flavour, then paired with the nutmeg (?) it gives you instant Autumn vibes. Finished with the perfect complimentary flavours like rosemary, liquid smoke, vegetable broth, and onion – pureed into a delicious smooth soup.

With simple ingredients and techniques this soup is perfect for those that want something sophisticated yet don’t want to put a lot of work into the dish. Plus with such a big batch, this dish is perfect for lunch the next day. Simple reheat and enjoy. It can thicken when in the fridge, if that’s the case you can add a small amount of coconut milk or broth to thin it out again. I have yet to find this necessary once reheated.

smoky butternut squash soup

Smoky Butternut Squash Soup

This soup oozes Autumn in every spoonful. The perfect comforting dish for those cooler nights or to start your Thanksgiving dinner. 
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Course: Main Course
Cuisine: Soup, Squash, Winter



  • 1 butternut squash
  • 1 white onion
  • 4 garlic cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger powder
  • sesame oil, , for drizzling
  • 1 cup non-dairy milk
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1/4 tsp liquid smoke
  • 1 tbsp fresh rosemary
  • 3/4 cup vegetable broth
  • salt & pepper, , to taste

Garnishes (optional)

  • pepita seeds
  • chili flakes
  • coconut milk


  • Preheat oven to 425F.
  • Slice your butternut squash in quarters and scoop out the seeds. Place on a lined baking sheet, along with an onion, quartered and the garlic cloves. Drizzle with sesame oil and sprinkle with salt, pepper, cinnamon, ginger and nutmeg. Withy our hands, rub in the oil and spices all over squash, onion, and garlic. Bake for about 30-40 minutes or until fork tender. 
  • Once the squash has cooled for about 10-ish minutes, scoop out all the meat (leaving behind just the skin and add to your high-speed blender. Add everything else (including onion and garlic) as well, except for your garnishes and blend until smooth. 
  • Top with your choice of garnish. We like chili flakes, coconut milk, and pepita seeds and serve!

How to make Smoky Butternut Squash Soup