Squash Soup Roasted Veggie Blend

Name: Squash Soup Roasted Veggie Blend
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium butternut squashes, peeled and cubed; 1 large onion, chopped; 2 carrots, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley, chopped; Pumpkin seeds (optional)

Highlighted under: Healthy & Light

A comforting and hearty squash soup blended with roasted vegetables, perfect for chilly days.

Created by

Lacey Montgomery

Last updated on 2025-12-25T17:04:17.205Z

This creamy squash soup is not only delicious but also packed with nutrients. The roasted vegetables add depth and a hint of sweetness, making it a perfect dish for any occasion.

        Why You'll Love This Recipe
        Creamy and smooth texture that warms your soul
Rich flavors from roasted veggies enhance the squash
Perfectly spiced for a comforting meal

      

The Benefits of Squash in Your Diet

Butternut squash is not only delicious but also packed with nutrients that can benefit your health. Rich in vitamins A and C, it supports your immune system and promotes healthy skin. Additionally, squash is high in fiber, which aids in digestion and helps maintain a healthy weight. Incorporating squash into your diet can be an easy way to boost your overall nutritional intake while enjoying hearty meals.

Moreover, the natural sweetness of butternut squash makes it a versatile ingredient that can be used in various recipes, from soups to salads. This soup recipe showcases the squash's flavor while pairing it with roasted vegetables, enhancing both taste and nutrition. By choosing seasonal vegetables, you can create a dish that is not only comforting but also eco-friendly.

Perfect for Meal Prep

This squash soup is an ideal candidate for meal prep, allowing you to enjoy healthy, homemade meals throughout the week. You can make a large batch and store it in airtight containers in the refrigerator for up to five days. It's perfect for busy lunches or cozy dinners when you want something warm and satisfying without the hassle of cooking from scratch each time.

Additionally, this soup freezes well, making it a great option for stocking up your freezer. Simply portion out the soup into freezer-safe containers, and you’ll have a comforting meal ready to go whenever you need it. Just reheat on the stove or in the microwave, and you’ll have a delicious homemade dish in minutes.

Customizing Your Soup

One of the best aspects of this squash soup is its adaptability. You can easily customize it to suit your taste preferences or dietary needs. For a spicier kick, consider adding a pinch of cayenne pepper or a splash of hot sauce. If you prefer a creamier texture, stir in a dollop of coconut milk or heavy cream just before serving.

Feel free to experiment with different herbs and spices as well. Thyme, rosemary, or even a hint of nutmeg can add unique flavor dimensions to your soup. Additionally, you can incorporate other roasted vegetables like sweet potatoes or bell peppers, allowing you to tailor the recipe to what you have on hand.

Ingredients

For the Soup

2 medium butternut squashes, peeled and cubed
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
2 tablespoons olive oil

For Garnishing

Fresh parsley, chopped
Pumpkin seeds (optional)

Make sure to prepare all the ingredients before starting the cooking process for a smoother experience.

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Veggies

Toss the butternut squash, onion, and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized.

Sauté Garlic

In a large pot, heat a bit of olive oil over medium heat and sauté the minced garlic until fragrant.

Combine Ingredients

Add the roasted vegetables to the pot along with the vegetable broth, cumin, and coriander. Bring to a boil.

Blend the Soup

Once boiling, reduce the heat and let it simmer for about 10 minutes. Use an immersion blender to puree the soup until smooth. Adjust seasoning if needed.

Serve

Ladle the soup into bowls and garnish with fresh parsley and pumpkin seeds if desired.

Enjoy your delicious and hearty squash soup with a slice of crusty bread!

Storage Tips

To store leftover squash soup, allow it to cool completely before transferring it to an airtight container. This prevents condensation, which can lead to spoilage. Store the soup in the refrigerator for up to five days or freeze for up to three months. When freezing, make sure to leave some space in the container, as liquids expand when frozen.

When you’re ready to enjoy your frozen soup, simply thaw it overnight in the refrigerator before reheating. For best results, reheat gently on the stove over low heat, stirring occasionally to prevent it from sticking to the bottom of the pot.

Serving Suggestions

This roasted veggie squash soup pairs beautifully with crusty bread or a fresh garden salad, making it a complete meal that’s both satisfying and nutritious. Consider serving it with a sprinkle of grated Parmesan cheese or a swirl of cream for an extra touch of indulgence.

For a heartier option, you can serve the soup alongside a grilled cheese sandwich or a quinoa salad. These sides complement the flavors of the soup while adding additional textures and nutrients to your meal.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can use acorn squash or pumpkin as alternatives.

→ Is this soup vegan?

Yes, this recipe is entirely plant-based!

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Yes, this soup freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container.