This Roasted Butternut Squash Soup recipe is made with coconut, miso, and lime.  Silky smooth, this vegan soup recipe is comforting, nourishing, and super simple to make.

This is Katie's best recipe. So many layers of flavour. I make this soup every week and have a second serving its so delicious.  -Anna

Five-star review for this recipe on

– Butternut squash  – Olive oil – Salt and pepper – Coconut oil – Onion  – Garlic  – Ginger – Cilantro  – Ground turmeric – Smoked paprika – Red pepper flakes – Vegetable broth – Coconut milk – Lime  – Miso – Salt and pepper


Rub with the squash halves with a bit of olive oil and season with salt and pepper. Place cut-side up in a baking dish.

Place in the oven and roast until the squash is tender and beginning to turn golden brown.

Heat the coconut oil in a large heavy-bottomed pot. Add the onions, ginger, and garlic, and sauté stirring often so that it doesn't burn.

Add cilantro, turmeric, smoked paprika, and red pepper flakes, and cook for 3 minutes more.

Add 1 cup of vegetable broth to the pan and stir to help pick up any spices stuck to the bottom.

Scrape the contents of the pot including the broth and spices, into your blender. Scoop the squash out of the skin and add to the blender.

Blend on high speed until the mixture is very smooth, adding more liquid if you need to in order to loosen the mixture up.

Pour the squash mix from the blender back into the soup pot. Add remaining broth, coconut milk, lime juice, and miso.

Serve hot, drizzled with a very small amount of toasted sesame oil and a few cilantro leaves.

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