Roasted Butternut Squash Soup is one of those soothing, anti-inflammatory recipes that feels like a hug in a bowl. This Eat Burn Sleep favorite is creamy, comforting, and made entirely with ingredients that support gut health and digestion—without any irritants.
All EBS recipes are designed to reduce bloating, indigestion, and inflammation. If you struggle with feeling gassy, sluggish, or uncomfortable after eating, this soup will help calm your digestive system. Over time, living and eating the Eat Burn Sleep way will steadily reduce those symptoms and support your long-term healing.
This gut-healing Roasted Butternut Squash Soup is made with nutrient-dense, anti-bloating ingredients. Butternut squash itself is packed with fiber, vitamins A and C, and antioxidants that support immune health and reduce oxidative stress. Its natural sweetness and creamy texture make this soup feel indulgent, yet it’s light and easy to digest.
Zucchini adds an extra boost of vitamin C and folate, while supporting water balance and blood sugar regulation. Onions bring even more anti-inflammatory power to this healing bowl. They contain a wide range of medicinal compounds that support gut microbiota and immune function.
The beauty of this Roasted Butternut Squash Soup is not only its flavor, but how it makes you feel. No bloating, no discomfort—just soothing nourishment.
Enjoy it as a comforting lunch or a light dinner. As your body gets the nourishment it truly needs, you’ll notice you feel more balanced, less inflamed, and better with each passing day.
Ingredients
- 1 butternut squash
- 3 courgettes / zucchinis
- 1 large red onion
- 1 leek
- 2 cloves of garlic
- 1 litre stock (chicken or vegetable) or water + 1 stock cube
- olive oil
- salt and pepper
- cumin
Directions
Preheat your oven at 410 F/ 210 C (fan oven).
Cut the butternut squash in two, do not peel it but remove the seeds. Slice the zucchini.
In a roasting dish, baste the zucchini in a little bit of olive oil and put the butternut squash on top. Roast until the squash is soft.
Slice the onions, garlic, and leek. In a pan on medium heat, start cooking them together until they become light brown and caramelize.
When the squash is cooked, take it out of the oven and let it cool for 10 minutes. Scoop it out with a spoon into the pot. Add the roasted zucchini too.
Cover with stock and let it simmer for at least one hour on low heat. Add salt, pepper, and cumin to taste. Let it cool down and blend.
A great tip for soups is to let the vegetables simmer for as long as you can. The longer you leave them, the tastier the soup is. I sometimes leave mine for a couple of hours and the result is amazing.
Serving Tips
You can use homemade chicken or vegetable stock, or simply water with a good-quality stock cube. Bone broth also works well here.
We love soups. They are healthy and great for adults and kids. Children love a bowl of soup as a starter for tea. It is an easy way to make them eat vegetables. Cooked vegetables are easy to digest and better for the evening. Indeed, no raw after four!
Pairs well with our Roasted Seed Mix.
Storage Tips
It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.
