Autumn is definitely here! The heating finally went back on this weekend after almost 24 hours of perfectly Scottish dreich. So I figured it was time and, to be honest, I’m not really complaining because I’m properly ready for some cold weather.  And soup, apparently 🙂 This one, in particular, is probably my absolute favourite of all the ones Hubby cooks (which makes him sound like some kind of weird soup fiend, but he isn’t!)

He mocks me for my love of blended soups, prefers them chunky himself, but when the result is a rich, silky smooth bowl of liquid magic like this then bring out the blender I say!

We also like to call this the ‘clean out the vegetable drawer‘ soup… Anything that’s languishing in there gets tossed into the roasting tin along with the squash and sweet potatoes. So every time Hubby makes this it’s just a little bit different, with new layers of flavour depending on what he finds in the drawer. And holding all those flavours up is coconut milk, giving this dish a lovely creaminess that marries perfectly with the heat of the chillis in a bit of a South East Asian twist.

We normally top with homemade croutons but in my neverending browse of Pinterest I saw a Thai-ed up butternut squash soup from a blog called Carlsbad Cravings where they roasted the seeds in a sweet and spicy mix and popped them on top of the soup.  To be fair, I only made them to garnish the picture (soup is incredibly difficult to photograph and make look interesting!) but the seeds are delicious, all sticky with the honey and spicy with the Sriracha and crunchy with the roasting. Make them! You won’t regret it 🙂

Before I hand you over to Hubby and his recipe, don’t be put off by the long list of ingredients – half of it goes in the roasting tray and the other half are spices.  Also, he rambles… Bless. 

Roasted Butternut Squash Soup
Serves 4
The flavours of Autumn in a bowl, a balanced blend of coconut and spice that'll heat up those cold, windy days.
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Prep Time
30 min
Cook Time
2 min
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 min
Total Time
2 hr 30 min
Stuff you'll need for the soup...
  1. 1 butternut squash
  2. 2 medium-sized sweet potatoes
  3. 2 red chillies
  4. 1 red bell pepper or 2 sweet red romano peppers
  5. 3 carrots
  6. 1 white onion
  7. 1 bulb of garlic (the larger sizes for roasting are perfect)
  8. 1 pint / 2 cups chicken stock (stock cube or gel pot is fine if you can't find stock)
  9. 1/3 - 1/2 pint / 1.5 cups warm water
  10. 1 400g can coconut milk (or 200ml double / heavy cream if you don't like coconut)
  11. Oil for roasting
  12. 3/4 tsp ground cinnamon (more to taste)
  13. 3/4 tsp ground ginger (more to taste)
  14. 1/2 to 3/4 tsp ground cumin
  15. 1/4 to 1/2 tsp ground nutmeg
  16. Salted butter
  17. salt and pepper to taste, white pepper is best
  18. Optional - Cayenne pepper - To add warmth if the chillies weren't hot enough for you
  19. Optional - 1 to 2 tsp chicken powder
  20. Optional - Few dashes Maggi Liquid Seasoning
Stuff you'll need for the Honey Sriracha Butternut Squash Seeds...
  1. saved butternut squash seeds
  2. 1 tbsp honey
  3. 1/2 tsp groundnut/vegetable oil
  4. 1/2 tsp Sriracha sauce
  5. 1/2 tsp salt
  6. 1/4 tsp ground cumin
  1. Preheat the oven to 200C/400F. While it's heating up, chop the stem and top off of the squash, and then halve it lengthwise down the middle. Using a spoon, scoop out the seeds and set aside. Continue scraping out all of the fibrous seed strands until the hollow of the squash is clean. If you're going to roast the seeds, rinse to get any stubborn fibrous stuff of the seeds and then pat dry with kitchen roll
  2. Next, peel your carrots and cut off the tops, and peel your sweet potatoes. Halve the potatoes lengthwise and cut into thick half-round slices, then cut the carrots into thumb-sized chunks.
  3. Peel your onion and cut off the top and bottom, then cut into chunky quarters. Cut the stems from the chillies, slice open and de-seed them. Now do the same for your peppers.
  4. Lastly, peel the outer layer of the garlic, and then chop of the top so that you expose the cloves within.
Cook soup!
  1. Place the squash in your roasting pan cut-side up, and then arrange the other root vegetables around it. Place your whole bulb of garlic in one of the hollows of the squash, and then drizzle the lot with olive or vegetable oil and mix it about to coat. Next lay the chillies and peppers on top of the other veg, skin side up, and drizzle with a bit more oil.
  2. Cover the pan with tinfoil and roast in the oven for 30 minutes.
  3. After the first half-hour has passed, give the veg a good shoogle about and remove the foil. Put the pan back in the oven, and roast the vegetables for another 45 minutes to an hour, depending on your oven.
  4. Check and stir the vegetables every 20 minutes or so, and add more oil as necessary to keep the veg from drying out.
  5. When you're roasting the veg you'll need to take the chillies out first, once the skin starts to blister. The peppers will be the second to come out. Be sure to check the garlic as well, and take it out once it's begun to darken in colour and is soft. If the onion begins to blacken, go ahead and remove it as well.
  6. The carrots only need to be softened, as the other veg will roast much quicker, that's ok. The other root veg should ideally be fork-tender.
  7. When the roasting is finished,, allow the vegetables to cool for a bit. While they're cooling, peel the skins from the chillies and peppers and discard. Then squeeze the garlic cloves out of the bulb and set aside with the peppers.
  8. If you're roasting the butternut squash seeds, lower the oven heat to 150C/300F, line a baking tray with parchment or foil and set aside for now.
  9. Now peel the skin from the squash and discard it before breaking the roasted squash into rough pieces.
  10. Next you'll want to blend the vegetables. This is easiest if you have a stick blender, but if you put them into a blender / liquidiser you can strain the lot later, and this is ideal because the finished soup should be smooth and silky. As a note, you may want to add the chillies one at a time, as they can vary in heat, just taste the mix as you go.
  11. Blend all of the vegetables until smooth, adding the chicken stock throughout to make it easier to blend.
  12. After the squash, carrots, sweet potatoes, onion, chillies, peppers and garlic are all blended, strain the mixture through a mesh strainer into a large saucepan or stewpot. You'll need to press the veg through the strainer using the back of a spoon.
  13. Once you've done that, it's time to add the spices and seasoning, followed by the coconut milk (or double cream). Stir well until all of the spices are incorporated then bring the soup up to a good simmer and add extra water (or milk) as needed until the soup is the desired thickness and consistency. It's generally quite a thick soup even with the coconut milk in, so the listed measurements of extra water are a good guide to go by.
  14. If you're roasting the seeds, this is when you want to get them going (see breakout recipe below).
  15. After about ten minutes on simmer the soup should be warm and ready to serve (if you're roasting the seeds then just leave it simmering while they're in the oven, you might need to add more water/milk if the soup thickens up too much though). Finish by adding a bit of the butter for an added silkiness and flavour, and garnish with a few cracks of black pepper or the lovely roasted squash seeds.
Roast honey sriracha butternut squash seeds!
  1. In a small bowl, whisk together all the seed ingredients before adding the seeds and stirring until they are evenly coated.
  2. Spread the seeds out evenly on the baking tray and as much in a single layer as you can (they're super sticky!).
  3. Cook for 25-30 minutes (if you like your seeds really crunchy then leave in for a little longer). The seeds will be a little soft when they first come out but will crunch up as they cool.
  1. The amount of spices in the recipe should be taken as a base reference, feel free to adjust them to your personal taste. If it needs a bit more heat you can add cayenne pepper, but you can absolutely leave it out if the soup is hot enough for you with just the chillies. The spices add another layer of earthiness to complement the squash, or in the case of the cayenne and ginger, a bit more warmth to supplement the chillies.