Roasted squash soup is a warm, creamy, and comforting dish made by roasting squash to enhance its natural sweetness, then blending it into a smooth, flavorful soup. It’s a seasonal favorite during fall and winter, but its rich texture and savory notes make it enjoyable year-round.
Why You’ll Love This Recipe
This soup is not only incredibly easy to prepare but also bursting with wholesome flavor. Roasting the squash intensifies its natural sweetness, while the blending process results in a velvety-smooth texture. It’s nutritious, perfect as a starter or main course, and easily adaptable with spices and toppings. Whether you’re hosting a dinner party or craving a cozy night in, this soup delivers both taste and comfort.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Butternut squash or acorn squash
- Olive oil
- Onion, chopped
- Garlic cloves
- Vegetable or chicken broth
- Salt and pepper
- Heavy cream or coconut milk (optional for creaminess)
- Nutmeg or cinnamon (optional, for added warmth)
Directions
- Preheat the oven to 400°F (200°C).
- Cut the squash in half, scoop out the seeds, and place on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 40–45 minutes, or until the flesh is tender and caramelized.
- While the squash roasts, sauté onions and garlic in a large pot until soft and translucent.
- Scoop the roasted squash flesh into the pot. Add broth and bring to a simmer.
- Blend the mixture using an immersion blender or transfer to a countertop blender in batches.
- Stir in cream or coconut milk for added richness. Adjust seasoning to taste.
- Serve hot, optionally garnished with a drizzle of cream, roasted seeds, or fresh herbs.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Roasting time: 45 minutes
Blending and finishing: 10 minutes
Total time: 65 minutes
Variations
- Use coconut milk for a dairy-free version.
- Add roasted carrots or sweet potatoes for extra sweetness.
- Spice it up with curry powder, chili flakes, or smoked paprika.
- Serve with toasted croutons or crusty bread for a heartier meal.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. It can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use frozen squash for this recipe?
Yes, though fresh roasted squash gives the best flavor, frozen pre-cut squash is a convenient option.
Can I make this soup vegan?
Absolutely. Use vegetable broth and coconut milk or a plant-based cream for a fully vegan dish.
How can I thicken the soup further?
Let it simmer uncovered a bit longer after blending, or add a cooked potato or a small amount of cooked rice before blending.
What kind of squash is best?
Butternut squash is most commonly used, but acorn, kabocha, or even pumpkin work well.
Do I need to peel the squash before roasting?
No, simply roast the squash halves with the skin on and scoop out the flesh after cooking.
Can I add protein to this soup?
Yes, top with roasted chickpeas, shredded chicken, or a poached egg for added protein.
What spices go well in roasted squash soup?
Nutmeg, cinnamon, curry powder, cumin, or even ginger pair beautifully with the natural sweetness of squash.
Can I serve this soup cold?
While traditionally served warm, it can be chilled and served cold for a refreshing variation.
How long can I freeze roasted squash soup?
It freezes well for up to 3 months. Be sure to cool it completely before freezing.
Can I use a blender if I don’t have an immersion blender?
Yes, but blend in small batches to avoid overflow, and allow the mixture to cool slightly before blending.
Conclusion
Roasted squash soup is a timeless classic that combines rich flavor, creamy texture, and comforting warmth in one bowl. Whether enjoyed as a starter or a standalone meal, it’s a nourishing choice that can be adapted to suit any palate. With simple ingredients and minimal effort, this recipe is bound to become a staple in your kitchen.
Print
Roasted Squash Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegan
Description
A creamy, comforting roasted squash soup made with caramelized roasted squash, aromatic vegetables, and warm spices – perfect for fall or winter meals.
Ingredients
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Salt and pepper to taste
- Optional toppings: roasted pumpkin seeds, swirl of cream, fresh herbs
Instructions
- Preheat oven to 400°F (200°C).
- Spread cubed squash on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 30-35 minutes until tender and caramelized.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion until translucent, about 5 minutes.
- Add garlic, cumin, and cinnamon. Cook for 1 minute until fragrant.
- Add roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
- Stir in coconut milk or cream and adjust seasoning with salt and pepper.
- Serve hot with optional toppings if desired.
Notes
- Can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Use acorn or kabocha squash as alternatives to butternut squash.
- For a spicy twist, add a pinch of cayenne pepper or chili flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
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