Roasted Butternut Squash Soup with Ginger and Cardamom

During the colder months, we tend to turn to food for a little bit of “comfort eating”. When the days are grey and the nights are long, there’s nothing better than turning the oven on and cooking or baking something that satisfies our need for comfort food. 

This roasted butternut squash soup is cosiness in a bowl, and a healthy option to tuck into for lunch or dinner. 

Roasted Butternut Squash Soup with Ginger and Cardamom


Prep Time:10

Cook Time:1 hour



1 kg butternut squash halved and deseeded
2 medium carrots, peeled and halved
2 tbsp olive oil
1 large onion, roughly chopped
1 garlic clove
1 teaspoon maple syrup (optional)
A litre of water (or vegetable stock)
1 drop of ginger essential oil
1 drop of cardamom essential oil
salt and freshly ground black pepper



  1. Preheat the oven to 220º degrees Celsius. Place the butternut squash and carrots into a large roasting tin and drizzle just enough olive oil to lightly coat the vegetables. Rub the oil into the vegetables and on the inside flesh of the squash. Sprinkle the vegetables with a generous amount of salt and pepper.
  2. Turn the squash face down in the tin and roast the veggies for about 45 to 50 minutes until they are fork-tender. Set the squash aside for 10 minutes until it’s cool enough to handle. Once cooled, use a large spoon to scoop out the flesh of the butternut squash and into a bowl. Discard the tough skin.
  3. Meanwhile, in a large soup pot, warm 1 tablespoon of olive oil over medium heat. Add the chopped onion and 1 teaspoon of salt. Fry the onion for about 3 to 4 minutes until it has softened and crisped around the edges. Stir the onion regularly. Add the garlic to the pot and cook for about a minute, stirring frequently until fragrant.
  4. Add the reserved squash and carrots to the pot, then add the water or broth, maple syrup, and a few twists of freshly ground black pepper. Simmer the soup for 15 to 20 minutes so the flavour intensifies. Stir occasionally so the soup does not stick to the bottom of the pan.
  5. Once cooked, remove the pot from direct heat. Very carefully, ladle the mixture into the immersion blender. Do not overfill. Blend the soup to either a smooth or chunky consistency. Taste and proceed to add more salt and pepper, if necessary.
  6. If you would like to thin out your soup a bit more, stir in more water or broth. 
  7. Add a drop of ginger and a drop of cardamom and serve immediately. 
  8. Once the soup has cooled completely, store the soup in an air-tight container in the fridge for up to three days or freeze for up to three months. 



You can also experiment with the soup by adding a drop of cinnamon bark or a pinch of nutmeg. 

There are no customer reviews yet.

Average Rating Rate / Comment

How would you rate this post?

dōTERRA welcomes your thoughtful comments!

Comments are limited to 200 characters, reviewed for approval, and posted once approved.

200 characters remaining

Select Your Continent

Select Your Region

Select Your Location

Select Your Language