Squash Soup Roasted Veggie Blend

Name: Squash Soup Roasted Veggie Blend
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and cubed; 1 cup carrots, chopped; 1 cup red bell pepper, chopped; 1 onion, chopped; 4 cups vegetable broth; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp paprika; Salt and pepper to taste; 2 tbsp olive oil

Highlighted under: Healthy & Light

A hearty and delicious squash soup packed with roasted vegetables, perfect for warming up on a cold day.

Created by

Jessica Brown

Last updated on 2025-12-25T18:16:10.419Z

This squash soup is a perfect blend of flavors and textures, combining the sweetness of roasted squash and vegetables with savory spices. Ideal for a comforting meal any time of the year!

        Why You'll Love This Recipe
        Rich, earthy flavor from roasted veggies
Creamy and smooth texture that warms your soul
Perfect for meal prep or serving guests

      

The Benefits of Roasting

Roasting vegetables brings out their natural sweetness and enhances their flavor profile. When you roast butternut squash, carrots, and bell peppers, the high heat caramelizes their sugars, resulting in a deliciously rich and earthy taste. This process not only elevates the overall flavor of the soup but also adds a delightful depth that pairs beautifully with the spices used.

Moreover, roasting vegetables can be a healthier cooking method compared to boiling or steaming. It requires less oil and retains more nutrients, making your squash soup not just tasty but also nourishing. The combination of roasted veggies in this recipe creates a wholesome base that is both satisfying and comforting.

Perfect for Any Occasion

This roasted squash soup is incredibly versatile, making it ideal for various occasions. Whether you're looking for a cozy meal on a chilly evening or a sophisticated appetizer for dinner guests, this soup fits the bill. Its creamy texture and vibrant flavors can impress your friends and family while being easy to prepare.

Additionally, it’s a fantastic option for meal prep. You can make a large batch and store it in the refrigerator or freezer for quick lunches or dinners throughout the week. Simply reheat and enjoy, making it a convenient choice for busy schedules.

Customizing Your Soup

One of the great aspects of this squash soup recipe is its flexibility. Feel free to customize the ingredients based on your preferences or what you have on hand. For instance, you can incorporate other root vegetables like sweet potatoes or parsnips for an added twist. You can also experiment with different spices, such as curry powder or thyme, to create a unique flavor profile that suits your taste.

If you prefer a spicier kick, consider adding a pinch of cayenne pepper or a splash of hot sauce. The beauty of this recipe lies in its adaptability, allowing you to make it your own while still enjoying the comforting essence of a classic squash soup.

Ingredients

Soup Ingredients

2 cups butternut squash, peeled and cubed
1 cup carrots, chopped
1 cup red bell pepper, chopped
1 onion, chopped
4 cups vegetable broth
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil

Ensure all vegetables are fresh for the best flavor.

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the butternut squash, carrots, red bell pepper, and onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until softened and slightly caramelized.

Cook the Soup

In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the roasted veggies and vegetable broth, then stir in the cumin and paprika. Bring to a boil, then reduce to a simmer for 15 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of it. Adjust seasoning with salt and pepper as needed.

Serve and Enjoy

Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

This soup pairs beautifully with crusty bread.

Storage Tips

To store leftover squash soup, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 4-5 days. If you’d like to store it for longer, consider freezing portions in freezer-safe containers. This way, you can enjoy a warm bowl of soup any time you crave it, just by reheating on the stovetop or in the microwave.

When reheating, you may need to add a splash of vegetable broth or water to adjust the consistency, as the soup may thicken in the fridge. Stir well to ensure even heating and enjoy the comforting flavors all over again.

Serving Suggestions

This squash soup pairs wonderfully with a variety of sides. Consider serving it alongside crusty bread or a fresh garden salad for a complete meal. A sprinkle of toasted pumpkin seeds or croutons can add a delightful crunch on top, enhancing the texture experience.

For a more gourmet touch, drizzle a bit of balsamic glaze or a swirl of cream on top before serving. Fresh herbs like cilantro or parsley can also brighten the dish, adding a pop of color and flavor that will impress your guests.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used, but roasting fresh ones enhances the flavor.

→ How can I make this soup vegan?

This recipe is already vegan, just ensure your vegetable broth is certified vegan.

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the fridge for up to 3 days.

→ Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free.