Squash Soup with Roasted Vegetables
Highlighted under: Healthy & Light
Warm up with this hearty and flavorful squash soup, enriched with roasted vegetables for a delightful twist.
This squash soup with roasted vegetables is a comforting dish that combines the natural sweetness of squash with the savory depth of roasted veggies. Perfect for chilly days!
Why You'll Love This Recipe
- Creamy texture with a hint of sweetness
- Packed with nutrients from fresh vegetables
- Perfect for meal prep or a cozy dinner
A Perfect Comfort Food
As the chill of autumn sets in, there's nothing quite like a warm bowl of squash soup to soothe the soul. This dish combines the natural sweetness of butternut squash with the savory depth of roasted vegetables, creating a comforting meal that warms you from the inside out. It's perfect for chilly evenings when you want something hearty yet light.
Not only does this soup offer warmth, but it also provides a wealth of nutrients. Packed with vitamins, fiber, and antioxidants, the fresh vegetables contribute to a wholesome dinner option that doesn’t skimp on flavor. Each spoonful is not just delicious but also a nourishing choice for your health.
Versatile Meal Prep Option
This squash soup is an excellent choice for meal prep. It stores well in the refrigerator, and the flavors deepen over time, making it even more delicious when reheated. Simply portion it into airtight containers for easy grab-and-go meals throughout the week, whether for lunch at work or a quick dinner at home.
Additionally, this recipe can easily be customized to suit your preferences. Feel free to add spices like cumin or nutmeg for a unique twist, or incorporate other vegetables you have on hand. This flexibility makes it a go-to recipe that can adapt to your seasonal produce or pantry staples.
Serving Suggestions
To elevate your squash soup experience, consider serving it with a side of crusty bread or a fresh green salad. A sprinkle of toasted seeds or a drizzle of balsamic reduction can add an extra layer of flavor and texture. These accompaniments not only complement the soup but also enhance the overall dining experience.
For those who enjoy a bit of spice, a dash of red pepper flakes or a swirl of hot sauce can bring warmth to each bowl. Additionally, consider garnishing with fresh herbs like parsley or cilantro for a pop of color and freshness that balances the creamy soup.
Ingredients
For the Soup
- 2 cups butternut squash, peeled and diced
- 1 cup carrots, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp olive oil
- Salt and pepper to taste
For Roasting
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 tsp olive oil
- 1 tsp dried thyme
Ensure all vegetables are fresh for the best flavor.
Instructions
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the bell peppers and zucchini with olive oil and thyme, then spread them on a baking sheet. Roast for 20 minutes or until tender and slightly caramelized.
Prepare the Soup
In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Then add the diced squash and carrots, stirring for a few minutes.
Blend the Soup
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the squash is soft. Use an immersion blender to puree the soup until smooth.
Combine and Serve
Stir in the roasted vegetables, and let the soup simmer for an additional 5 minutes. Serve hot, garnished with additional roasted veggies if desired.
Enjoy your warm, flavorful soup!
Storage Tips
Squash soup can be stored in the refrigerator for up to five days. Make sure to let it cool completely before transferring it to a sealed container. For longer storage, freeze the soup in portions, allowing you to enjoy it at a later date. When reheating, add a splash of broth to restore its creamy texture.
If you find the soup too thick after refrigerating or freezing, simply add a little water or broth while reheating. This will help achieve the desired consistency without compromising the flavor. Warm it gently on the stovetop or in the microwave until heated through.
Nutritional Benefits
Butternut squash is a nutrient powerhouse, rich in vitamins A and C, as well as fiber. It supports eye health, boosts the immune system, and aids digestion. Combined with other vegetables in this recipe, you create a meal that is both satisfying and beneficial for your health.
Carrots add additional beta-carotene, while the onions and garlic contribute anti-inflammatory properties. This soup not only warms your body but also supports your overall well-being, making it a smart choice for those looking to maintain a balanced diet.
Creative Variations
If you're looking to switch things up, try adding a splash of coconut milk for a tropical twist or some curry powder for an exotic flavor. You can also incorporate lentils or beans to boost the protein content, making it a more filling meal option.
For a lighter version, consider using vegetable broth and reducing the amount of olive oil. You can also blend in some fresh spinach or kale for added greens, ensuring your soup remains vibrant while increasing its nutritional profile.
Questions About Recipes
→ Can I use other types of squash?
Yes, you can use acorn squash or pumpkin for a different flavor.
→ Is this soup vegan?
Absolutely! It’s made with vegetable broth and no animal products.
→ How can I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
→ Can I freeze this soup?
Yes, it freezes well. Just make sure to cool it completely before placing it in the freezer.
Squash Soup with Roasted Vegetables
Warm up with this hearty and flavorful squash soup, enriched with roasted vegetables for a delightful twist.
Created by: Madeline Archer
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the Soup
- 2 cups butternut squash, peeled and diced
- 1 cup carrots, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp olive oil
- Salt and pepper to taste
For Roasting
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 tsp olive oil
- 1 tsp dried thyme
How-To Steps
Preheat the oven to 400°F (200°C). Toss the bell peppers and zucchini with olive oil and thyme, then spread them on a baking sheet. Roast for 20 minutes or until tender and slightly caramelized.
In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Then add the diced squash and carrots, stirring for a few minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the squash is soft. Use an immersion blender to puree the soup until smooth.
Stir in the roasted vegetables, and let the soup simmer for an additional 5 minutes. Serve hot, garnished with additional roasted veggies if desired.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 40g
- Dietary Fiber: 8g
- Sugars: 10g
- Protein: 4g