Roasted Butternut Squash Soup

This is a great healthy soup recipe that I got from a friend and modified from the P09X diet. I like to have a cup or small bowl of it with dinner to help fill me up (and it tastes awesome).


  • 2 Butternut Squash
  • Nutmeg
  • Cinnamon
  • Olive Oil
  • 3 ribs of celery finely chopped
  • ½ yellow onion finely chopped
  • 1 green bell pepper finely chopped
  • 1 Jalapeno finely chopped
  • Chicken stock
  • Coconut Milk (unsweetened, organic)

Mis En Plas

Cut the squash in half, place on baking sheet lined with Aluminum Foil (for easy clean up).

Drizzle some Olive Oil on the Squash, sprinkle each piece with a little Nutmeg and Cinnamon. Place face down on pan.

Prepped Butternut Squash

Roast in oven at 400 degrees around 45 minutes or until squash start to brown.

Let cool, then scrape out the flesh.

Roasted Butternut Squash

Saute chopped Onion, Bell pepper, Celery and Jalapeno in some Olive oil in a stock pot until soft. Add Squash. Saute for around 10 minutes. Add Chicken stock (around 4 cups or till mixture gets loose) Pour in around ½ cup Coconut milk. Cook for another 10 minutes.

Transfer mixture in small batches to blender and puree till smooth, Pour back in pot and you’re all done.

Roasted Butternut Squash Soup

2 Comments Add yours

  1. Adele says:

    This sounds so good. Can’t wait to make it.

    1. Did you give it a try Adele? I’d love to know if you enjoyed it! Have a great day!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.