roasted squash soup recipe

Written BySheba G Updated On
roasted squash soup recipe
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The Best roasted squash soup recipe

I’m so excited to share this roasted squash soup recipe with you all. It’s a staple in our household, especially during the fall and winter months when the weather is chilly. My kids love it because it’s comforting and easy to eat, and I love it because it’s packed with nutrients and makes the perfect meal for a busy weeknight.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients, making it a great option for anyone who wants a delicious and healthy meal without a lot of fuss. I like to serve it with a swirl of cream or some crusty bread on the side, but it’s also great on its own as a light lunch or dinner. One of the things I love about this recipe is that it’s incredibly versatile – you can use different types of squash, add in some spices or herbs for extra flavor, or even make it in advance and freeze it for later.

My family has been making this recipe for years, and we just can’t get enough of it. I think you’ll love it too! The first time I made this recipe was when my kids were young, and they just devoured the whole pot.

Since then, we’ve made it countless times and always look forward to enjoying a warm bowl on a chilly day. I like to serve this soup with some crusty bread on the side, but you can also add some croutons or crackers for extra crunch. It’s also great as a side dish at family gatherings or holidays.

This recipe is one of those special ones that just feels like home, you know? It’s comforting and familiar, and always hits the spot when we need something warm and nourishing.

Roasted Squash Soup

Roasted Squash Soup

4.5 from 715 votes

A comforting and flavorful soup made with roasted butternut squash, aromatic vegetables, and warm spices. Perfect for a cozy meal on a chilly day.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roasted Squash

1 medium butternut squash
2 tablespoons olive oil
salt
pepper

For the Soup

1 large onion
2 cloves garlic
2 carrots
2 stalks celery
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1 cup water
salt
pepper

👨‍🍳Directions

1Preheat oven to 400°F.
2Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds.
3Cut each half into 2-inch cubes, toss with 2 tablespoons of olive oil, salt, and pepper.
4Spread the cubes evenly on a baking sheet lined with parchment paper.
5Roast the squash in the preheated oven for 25-30 minutes, turning halfway through, until the squash is tender and lightly browned.
6Remove from the oven and set aside.
7While the squash is roasting, finely chop the onion, garlic, carrots, and celery.
8In a large pot, heat 2 tablespoons of olive oil over medium heat.
9Add the chopped onion, garlic, carrots, and celery.
10Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and the onions are translucent.
11Add the ground cumin, coriander, and cinnamon to the pot with the vegetables.
12Stir well to combine and cook for an additional 1-2 minutes until fragrant.
13Add the roasted squash, vegetable broth, and water to the pot.
14Stir well to combine.
15Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes.
16Using an immersion blender or a blender, puree the soup until smooth.
17If using a blender, be careful when blending hot liquids.
18Season with salt and pepper to taste.
19Serve the soup hot with a drizzle of cream or a sprinkle of chopped herbs if desired.

🔧Equipment

Baking sheet
Large pot
Immersion blender or blender
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 50g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 8g

📝Notes

Tips: For a creamier soup, add a cup of heavy cream or coconut milk before blending. For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño to the pot while cooking the vegetables.

Watch Video Of How Roasted Squash Soup Works

This roasted squash soup recipe is one of my go-to options when I need something comforting and delicious for my family.

It’s easy to make ahead of time and freezes beautifully, making it perfect for meal prep or serving at family gatherings.

Whether you’re looking for a quick weeknight dinner or something special for holidays or parties, this recipe delivers every time.

❓ Frequently Asked Questions About Roasted Squash Soup

Q: What type of squash is best for this recipe?

For this roasted squash soup recipe, you can use any type of winter squash you like best. Acorn squash is a popular choice because of its sweet flavor and tender texture, but other varieties like butternut or kabocha work well too.

Q: Can I use canned squash instead of fresh?

No, we recommend using fresh squash for the best flavor and texture. Canned squash can be mushy and lacks the sweetness of fresh.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days when stored in an airtight container.

Q: Can I make this soup in advance and freeze it?

Yes, this soup freezes beautifully! Simply let it cool completely before transferring it to an airtight container or freezer bag. Frozen soup will keep for up to 3 months.

Q: Do I need to puree the soup until smooth?

No, you can leave some texture if you prefer a chunkier soup. However, if you prefer your soup smooth, simply blend until desired consistency is reached.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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