Plant-based since 1982

Recipes: Vegan Roasted Butternut Squash Soup by Tess Masters (Serves: 8)

Thanks to: Tess Masters

“What I love about this butternut squash soup is that it’s so simple. The ginger and cilantro root flavors are very mild, allowing the natural sweetness of the butternut squash to be the star attraction. This is where the Aussie in me sings! In Australia, Fall (or “Autumn” as we call it) and Winter is “Sunday roast season” where we roast potatoes, carrots, pumpkins, butternut squash (or as we refer to in in Australia as “butternut pumpkin”) parsnips, turnips, onions, garlic, zucchini and any other seasonal produce we can lay our hands on. Give it a try!”

– Tess Masters, The Blender Girl


Photo Credit: Trent Lanz

The Recipe


  • 1 head garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Celtic sea salt
  • 8 cups peeled and cubed butternut squash (about 2 medium)
  • 2 cups peeled and cubed carrot (about 2 medium)
  • 1 medium yellow onion, peeled and cut into 8 wedges
  • 8 cups Massel vegetable broth (or Massel Vegetable Seasoning Powder)
  • 1/2 cup coriander root or stems
  • 1/4 cup full-fat canned coconut milk
  • 1 tablespoon minced ginger
  • 1 teaspoon pure maple syrup, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons finely chopped coriander leaves


Preheat your oven to 180°C.

  1. Slice the butternut squash in half and scoop out the seeds.
  2. Cut off the ends where the seeds have been scooped out, place peeled whole cloves of garlic in each cavity and place those pieces face down on the baking dish.
  3. Peel and cut up the rest of the squash into large cubes and place in the baking dish with the cut up onion and carrot with some olive oil and a touch of Celtic sea salt.
  4. Roast for one hour until just tender.
  5. In the mean time, heat 8 cups of Massel vegetable stock.
  6. Place the coriander root in a large saucepan and cover with the hot Massel vegetable stock. Allow this to steep while the vegetables roast.
  7. Empty the roasted vegetables into the saucepan, and scoop out the whole butternut squash sections that have been infused with the garlic into the saucepan; add the garlic as well!
  8. Add the minced ginger and bring the pot to the boil, simmer for ten minutes, add the coconut milk and then allow to cool.
  9. Remove the coriander root and blend the soup in batches in your blender, until thick and creamy (which will be a minute or two depending on the power of your blender).
  10. Garnish with chopped coriander and serve with a scoop of your favorite grain. There you have it; delicious, creamy vegan butternut squash soup!
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Recipe Name
Vegan Roasted Butternut Squash Soup
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