Roasted Butternut Squash Soup



  • 1 medium butternut squash, peeled and chopped
  • 2 Tbsp. olive oil
  • 1 onion, roughly chopped
  • 5 cloves garlic, peeled and smashed
  • 2 cups vegetable broth
  • ½ cup coconut milk
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • 1/8 tsp. nutmeg
  • ¼ tsp. cinnamon
  • La Panzanella Original Sea Salt Croccantini®, to serve


  1. Preheat oven to 450 degrees Fahrenheit and line a baking tray with parchment paper.
  2. Add butternut squash, onion, and garlic to baking tray. Drizzle with olive oil and season with sea salt and pepper to taste. Roast squash for 25-30 minutes, or until tender and caramelized.
  3. Add roasted squash, onion, and garlic to a high-speed blender along with vegetable broth, coconut milk, sea salt, black pepper, nutmeg, and cinnamon. Blend on high until soup is smooth and creamy, and piping hot – about 60 seconds. Alternatively, add all ingredients to a large pot and use an immersion blender to blend soup all together.
  4. Ladle soup into bowls and serve with La Panzanella Original Sea Salt Croccantini® for dipping. Enjoy!