Roasted Butternut Squash Soup yogic diet yoga yogi now studio

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup yogic diet yoga yogi now studio
Warm up your soul with our Roasted Butternut Squash Soup!
This comforting dish combines the earthy sweetness of butternut squash with aromatic onions, garlic, and carrots, all brought together in a velvety soup.


This recipe is for approximately 4 servings. Enjoy!


  • 1 butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 4 cups vegetable broth
  • 1 tsp olive oil Salt and pepper to taste


  • Preheat the oven to 400°F (200°C).
  • Toss the butternut squash with olive oil, salt, and pepper.
  • Roast until tender and slightly caramelized (about 30 minutes).
  • In a large pot, sauté the onion, garlic, and carrot until softened.
  • Add roasted butternut squash.
  • Pour in the vegetable broth and bring to a boil.
  • Simmer for 15 minutes.
  • Use an immersion blender to puree the soup until smooth.
  • Season with salt and pepper.


  • Customization: Add a pinch of nutmeg or cinnamon for a warm, spicy note. Garnish with a dollop of sour cream or a sprinkle of roasted pumpkin seeds for added texture and flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 2 months.
  • Blending Tips: If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
  • Serving Suggestions: Serve with crusty bread or a side salad for a complete meal. 

Loved this recipe? Share it with your loved ones and Please leave a comment below and let me know how this recipe turned out for you

Thank you, as always, for reading. AND for inviting me to be a part of your world.


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