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Spoon of roasted summer squash soup above the bowl

Roasted Summer Squash Soup

Creamy, savory, squash soup that is satisfying and healthy.

Course Soup
Cuisine American
Keyword roasted summer squash, roasted summer squash soup, summer squash soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Christina


  • 1 onion, chopped
  • 4 medium summer sqaush, chopped into cubes
  • 3 T olive oil, divided
  • salt and pepper to taste
  • 1 can coconut milk
  • 2 c chicken or vegetable stock
  • 2 cloves garlic, crushed
  • 2 T maple syrup
  • 2 T toasted coconut
  • 2 T toasted sunflower seeds
  • juice of one lime


  1. Preheat oven to 350 degrees

  2. Toss squash with olive oil and salt and pepper to taste

  3. Arrange on a baking sheet and bake 40 minutes

  4. While squash is cooking, put 1 T olive oil in a soup pot and slowly sweat onions until soft

  5. Add squash to onions, toss the coconut and sunflower seeds on the sheet pan and put them in the warm oven as it cools to toast them

  6. To soup pot, add coconut milk, broth, and maple syrup, plus salt and pepper to taste

  7. Cook on low simmer for about 20 minutes

  8. Transfer half to blender and blend well, return to pot (make sure you start the blender slowly and cover with a towel so you don't get burned if it spatters

  9. Transfer half to blender and blend well again

  10. Return to pot again and stir

  11. Serve with coconut and sunflower seeds sprinkled on top