Squash Soup with Roasted Vegetables

Name: Squash Soup with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 2 carrots, diced; 1 red bell pepper, diced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon thyme; 1 teaspoon cumin

Highlighted under: Healthy & Light

A comforting and hearty squash soup packed with the goodness of roasted vegetables.

Created by

Madeline Archer

Last updated on 2025-12-24T18:42:34.617Z

This squash soup combines the natural sweetness of roasted vegetables with creamy squash for a delightful dish perfect for any season.

        Why You'll Love This Recipe
        Creamy texture with a hint of sweetness from roasted veggies
Hearty and filling, perfect for chilly evenings
A nutritious way to enjoy seasonal vegetables

      

The Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. It's rich in vitamins A and C, which are essential for maintaining healthy skin and boosting your immune system. The high fiber content helps with digestion and keeps you feeling full longer, making this soup a great choice for a meal or light dinner.

Moreover, squash is a versatile vegetable that can be enjoyed in various ways. Whether roasted, pureed, or added to salads, its natural sweetness and creamy texture make it a favorite among both adults and children. This soup showcases its delightful flavor while incorporating other wholesome vegetables.

Perfect for Meal Prep

This squash soup is an excellent option for meal prepping. It can be made in large batches and stored in the refrigerator for up to five days or frozen for later use. Simply portion it out into airtight containers, and you’ll have a quick and nutritious meal ready to go whenever hunger strikes.

To reheat, just warm it up in a pot on the stove or in the microwave. You can also customize each serving by adding different toppings, such as roasted seeds, a dollop of yogurt, or a sprinkle of croutons, to keep things interesting throughout the week.

Serving Suggestions

While this soup is delightful on its own, it pairs beautifully with a variety of sides. Consider serving it with crusty whole-grain bread or a fresh green salad for a complete meal. The combination of warm soup and bread creates a comforting experience that is perfect for chilly days.

For those looking to enhance the flavor profile, try adding a splash of balsamic vinegar or a hint of chili flakes for a subtle kick. These additions can elevate the dish and cater to your taste preferences, making it a versatile recipe for any occasion.

Ingredients

Gather the following ingredients to make this delicious squash soup:

Ingredients

1 medium butternut squash, peeled and diced
2 carrots, diced
1 red bell pepper, diced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon thyme
1 teaspoon cumin

Once you have all your ingredients ready, it's time to start cooking!

Instructions

Follow these simple steps to prepare your squash soup:

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the butternut squash, carrots, and red bell pepper in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes until tender.

Sauté the Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, thyme, and cumin, cooking for an additional 2 minutes.

Combine and Blend

Add the roasted vegetables and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth.

Serve

Adjust seasoning with salt and pepper. Serve warm, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

Enjoy your warm bowl of squash soup!

Storage Tips

To ensure the freshness of your squash soup, allow it to cool completely before storing it in the refrigerator. Use airtight containers to prevent any absorption of odors from other foods. The soup will stay fresh for about five days in the fridge, making it a convenient option for busy weeknights.

If you plan to freeze the soup, consider portioning it into smaller containers or freezer bags. This allows you to thaw only what you need, minimizing waste. When reheating, always ensure the soup is heated thoroughly to an internal temperature of at least 165°F (74°C) for safe consumption.

Nutritional Information

This squash soup is not only delicious but also a nutritious option. A serving typically contains about 150 calories, making it a low-calorie choice packed with vitamins and minerals. The combination of vegetables adds fiber, which aids in digestion and helps you feel satisfied.

Additionally, the soup is low in fat, especially if you use minimal olive oil for roasting. You can also make it vegan by ensuring that the vegetable broth is plant-based. This recipe is a great way to incorporate more vegetables into your diet while enjoying a comforting and filling meal.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen roasted vegetables can be a convenient substitute. Just ensure they are fully thawed before adding them to the soup.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

→ Can I make this soup vegan?

Absolutely! This recipe is already vegan as it uses vegetable broth and no dairy.

→ What can I serve with this soup?

This soup pairs well with crusty bread, a fresh salad, or a grilled cheese sandwich.