Squash Soup Roasted Veggie Blend

Name: Squash Soup Roasted Veggie Blend
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and cubed; 1 cup carrots, chopped; 1 cup onions, diced; 1 cup celery, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup coconut milk

Highlighted under: Healthy & Light

A comforting and flavorful squash soup blended with roasted vegetables for a delightful fall dish.

Created by

Callie Morgan

Last updated on 2025-12-25T16:40:14.913Z

This squash soup is not only delicious but also a great way to enjoy the flavors of autumn. Roasting the vegetables enhances their natural sweetness, making every spoonful a comforting experience.

        Why You'll Love This Recipe
        Rich, earthy flavors from the roasted veggies
Creamy texture that's both satisfying and nourishing
Perfect for cozy dinners or meal prep for the week

      

The Benefits of Squash in Your Diet

Squash is not only delicious but also packed with essential nutrients. Butternut squash, in particular, is a great source of vitamins A and C, which are vital for maintaining healthy vision and skin. Incorporating squash into your meals can enhance your overall nutrient intake, making it an excellent addition to your diet, especially during the fall months when it's in season.

Moreover, squash is high in fiber, which aids in digestion and helps you feel full longer. This makes it a great choice for those looking to manage their weight or improve their digestive health. By enjoying this squash soup, you’ll be nourishing your body while indulging in a comforting dish.

Perfect Pairings for Your Soup

This roasted veggie squash soup is versatile and pairs beautifully with various sides. For a cozy dinner, consider serving it with crusty bread or a warm baguette to soak up the delicious flavors. A simple side salad with mixed greens and a light vinaigrette can also provide a refreshing contrast to the creamy soup.

If you're looking to elevate your meal, try topping the soup with roasted pumpkin seeds or a drizzle of balsamic glaze. These toppings add a delightful crunch and a burst of flavor that complements the rich, earthy notes of the soup. Don't hesitate to experiment with toppings to make it your own!

Storage and Meal Prep Tips

This squash soup is perfect for meal prep, making it easy to enjoy throughout the week. Once prepared, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to five days, or you can freeze it for longer storage. Just make sure to leave some space in the container, as the soup may expand when frozen.

When reheating, you can use the stovetop or microwave. If the soup thickens after refrigeration, simply add a splash of vegetable broth or water to reach your desired consistency. This makes it a practical and time-saving dish for busy weeknights, ensuring you always have a nutritious meal on hand.

Ingredients

Gather all the ingredients before you start cooking to ensure a smooth process.

Ingredients for Squash Soup

2 cups butternut squash, peeled and cubed
1 cup carrots, chopped
1 cup onions, diced
1 cup celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 cup coconut milk

Make sure to properly store any leftover ingredients in airtight containers.

Instructions

Preheat your oven and prepare your cooking utensils before you start cooking.

Roast the Vegetables

Preheat the oven to 400°F (200°C). On a baking sheet, toss the butternut squash, carrots, onions, and celery with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.

Sauté the Garlic

In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Combine Ingredients

Add the roasted vegetables to the pot along with the vegetable broth and cumin. Bring to a boil, then reduce heat and simmer for 10 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and heat through before serving.

Let the soup cool before storing it in the refrigerator or freezer for later use.

Frequently Asked Questions

Can I use other types of squash for this recipe? Absolutely! While butternut squash is recommended for its creamy texture and sweet flavor, you can experiment with other varieties like acorn or pumpkin. Each will bring a unique taste to your soup, so feel free to get creative!

Is this soup suitable for a vegan diet? Yes, this recipe is completely vegan-friendly! The use of coconut milk adds creaminess without any dairy, making it a perfect choice for those following a plant-based lifestyle.

Nutritional Information

This squash soup is not only delicious but also nutritious. A serving typically contains around 200 calories, depending on the portion size and specific ingredients used. It’s rich in vitamins, minerals, and fiber, making it a wholesome option for a balanced diet.

The combination of vegetables ensures a good intake of antioxidants, which are beneficial for overall health. Plus, the healthy fats from coconut milk contribute to satiety, making this soup both filling and nutritious.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used, but they may require a slightly longer roasting time.

→ How can I make this soup spicier?

Add a pinch of cayenne pepper or red pepper flakes while sautéing the garlic.

→ Can I substitute coconut milk?

Yes, you can use heavy cream or almond milk as a substitute.

→ How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.