Get your kids in the kitchen! My two year old helped me make a delicious roasted butternut squash recipe. So yummy!

That’s my two-year-old cook-in-training helping me out. Get your kids in the kitchen, too! They love to help and will try new things if they’re envolved in the process.


I love a good soup on a chilly day, don’t you?

What I love even more is a creamy, hearty soup that’s so decadent and rich you’d never guess if was healthy; let alone completely free of dairy! That’s exactly what I’ve created in my kitchen, dear friend. A healthy, guilt-free, and delicious soup everyone can enjoy no matter their food restrictions or dietary preferences.

Which, by the way, makes this the perfect soup to serve at any holiday gathering. You can even make this soup a day or two ahead of time, warm it in the slow cooker, and have guests serve themselves. How fun is that? You could even set out cute mugs and bowls with different toppings like roasted pumpkin seeds, chives, fried sage, crème fraîche, or bacon. So many fun ideas from one recipe!


Roasted Butternut Squash Soup
Serves 8
Creamy soup with out the diary!
Write a review
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 4 cups butternut squash, peeled and chopped
  2. 1 yellow onion, halved and sliced
  3. 3 carrots, peeled and chopped
  4. 5 cloves of garlic with skin on
  5. 1 tsp dried thyme, rosemary, or sage
  6. 4-6 cups vegetable broth
  7. Olive oil
  8. Salt and pepper to taste
  9. Optional: 1 cup canned coconut milk
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Add the squash, carrots, onion and garlic to a large baking sheet. Drizzle with olive oil and sprinkle herbs, salt and pepper over the top. Mix everything together with your hands so it’s well coated with oil and seasonings.
  3. Place baking sheet on the middle rack of the oven and roast for 30 minutes.
  4. Once the vegetables are roasted remove from the oven and let cool slightly.
  5. Remove the skin from the roasted garlic.
  6. Add about half of the roasted vegetables to a blender or food processor with enough vegetable broth to blend into a creamy consistency. Add more or less depending on how thick you want your soup.
  7. Pour the soup into a medium saucepan.
  8. Repeat blending process for remaining roasted vegetables.
  9. Warm the soup on the stovetop (do not boil).
  10. Optional: add 1 cup canned coconut milk for a richer, creamier soup.
  11. Serve warm. Garnish with pumpkin seeds, if desired.
  1. You can make this a day or two ahead and warm in a slow cooker. Serve with toppings like roasted pumpkin seeds, chives, bacon or crème fraîche.
Kasey J. Smith