Bowl of squash soup with half butternut squash and green sprig garnish on side
Soups and Stews

Festive and Creamy

This recipe can be a starter for a fancy winter meal or just a good everyday soup for cold weather. When entertaining, drizzle a little coconut milk in a circle on top of each bowl of soup before serving. Many grocery stores now sell pre-cubed, packaged squash in their produce sections, which means that recipes like this are much easier to make! Just be sure the squash is orange, not pale yellow, because orange squash has more flavor.

Prep Instructions

  • Yield: 6 (1½ cup) servings
  • Prep Time: 20-30 minutes
  • Cook Time: 45-60 minutes
  • Total Time: 1-1½ hours

Recipe Ingredients

  • 6 cups butternut squash, cubed
  • 2 cups sweet potato, cubed
  • 2 sweet winter pears, peeled, halved, and cored
  • 1 medium sweet onion, quartered and halved
  • Vegetable broth, for basting
  • 1 teaspoon salt
  • 2 cups water, divided
  • 1 tablespoon Chicken-Style Seasoning
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon garlic powder or granules
  • 2 cups vegetable broth
  • 1 cup canned coconut milk


  1. On a large cookie sheet, combine squash, potatoes, pears, and onion. Baste generously with vegetable broth and sprinkle with salt.
  2. Bake at 400°F for 30–40 minutes, until everything is fork-tender with a few toasty edges.
  3. Blend seasonings with 1 cup water. Add as many roasted vegetables as your blender will accommodate and blend smooth. Pour into pot and use remaining water to blend the rest of the vegetables.
  4. Add all ingredients to pot and simmer to mingle flavors. Sample and adjust seasonings, salt, or thickness to your taste.

Nutritional Data

Calories: 236.37
Fat: 8.36 g
Saturated Fat: 7.17 g
Cholesterol: 0 mg
Sodium: 406.25 mg
Carbohydrates: 40.44 g
Fiber: 7.23 g
Sugars: 13.34 g
Protein: 3.83 g
© AdventHealth