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: 2 cups butternut squash, peeled and diced; 1 cup carrots, diced; 1 cup sweet potatoes, diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cumin; Salt and pepper to taste; 2 tablespoons olive oil; 1 cup bell peppers, chopped; 1 zucchini, diced; 1 tablespoon olive oil; Salt and pepper to taste

Highlighted under: Healthy & Light

Squash soup with roasted vegetables is a warm, comforting dish that's perfect for chilly days. The roasted vegetables add depth of flavor, making this soup a delightful choice for lunch or dinner.

Created by

Harriet Mason

Last updated on 2025-12-24T18:54:43.275Z

This squash soup is not just a dish; it's a celebration of fall flavors. Each spoonful is a hearty blend of creamy squash and roasted vegetables, perfect for warming up on a cool evening.

        Reasons to Love This Soup
        Creamy texture with a hint of sweetness
Nutritious and packed with vitamins
Perfect for meal prep or a cozy dinner

      

The Benefits of Squash in Your Diet

Butternut squash is not only delicious but also exceptionally nutritious. It's packed with vitamins A and C, which are vital for maintaining healthy skin, vision, and a robust immune system. Incorporating squash into your meals can help you achieve your daily nutrient goals, making it a great addition to any diet.

Moreover, squash is high in dietary fiber, which aids in digestion and helps you feel fuller for longer. This makes it an excellent choice for those looking to manage their weight while still enjoying flavorful meals. The natural sweetness of squash also means you can enjoy a satisfying dish without added sugars.

Versatile and Convenient for Meal Prep

This squash soup with roasted vegetables is perfect for meal prep enthusiasts. You can easily make a large batch and store it in the fridge for up to five days or freeze it for later use. This flexibility allows you to enjoy a homemade, nutritious meal, even on your busiest days.

Additionally, the flavors of the soup deepen as it sits, making it even more delicious when reheated. This recipe is not just a comforting dinner option, but also a convenient lunch choice for those on the go. Simply pour a serving into a thermos, and you have a hearty meal ready to enjoy.

Creative Variations to Try

If you're looking to switch things up, try adding different spices to your squash soup. A pinch of nutmeg or a dash of curry powder can bring a unique twist to the flavor profile. For those who enjoy a bit of heat, consider adding a sprinkle of cayenne or red pepper flakes for an extra kick.

You can also experiment with the vegetables you roast. Sweet potatoes, carrots, or even Brussels sprouts can add different textures and tastes, making each batch of soup a unique experience. Don't hesitate to get creative and make this recipe your own!

Ingredients

For the Soup

2 cups butternut squash, peeled and diced
1 cup carrots, diced
1 cup sweet potatoes, diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
Salt and pepper to taste
2 tablespoons olive oil

For Roasting

1 cup bell peppers, chopped
1 zucchini, diced
1 tablespoon olive oil
Salt and pepper to taste

Make sure to adjust the seasoning to your taste!

Instructions

Prepare the Vegetables

Preheat your oven to 400°F (200°C). In a bowl, toss the chopped bell peppers and zucchini with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes or until tender.

Cook the Soup

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Then, add the diced butternut squash, carrots, and sweet potatoes. Stir in the vegetable broth and ground cumin. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are soft.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

Serve

Serve the soup hot, garnished with the roasted vegetables on top. Enjoy your warm bowl of squash soup!

Feel free to add your favorite herbs for extra flavor!

Storage Tips

To store your squash soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to five days. For longer storage, consider freezing the soup in individual portions. This makes it easy to defrost and enjoy on busy days.

When reheating, do so gently on the stove or in the microwave. If the soup thickens too much, simply add a splash of vegetable broth or water to reach your desired consistency.

Serving Suggestions

This soup is delicious on its own, but you can enhance it with various toppings. A dollop of sour cream or Greek yogurt can add creaminess, while a sprinkle of fresh herbs like cilantro or parsley can brighten the flavor. For a crunchy texture, consider adding roasted pumpkin seeds or croutons on top.

Pair your squash soup with a slice of crusty bread or a fresh salad for a complete meal. This combination not only satisfies your hunger but also adds a variety of flavors and textures to your dining experience.

Questions About Recipes

→ Can I use frozen squash for this recipe?

Yes, frozen squash works well. Just ensure it's thawed before cooking.

→ What can I substitute for vegetable broth?

You can use chicken broth or water with added seasonings.

→ Is this soup vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and no animal products.

→ How long does this soup last in the fridge?

The soup can last up to 5 days in the fridge when stored in an airtight container.