Squash Soup with Roasted Vegetables

Name: Squash Soup with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and cubed; 2 carrots, chopped; 1 onion, chopped; 4 cups vegetable broth; 1 cup coconut milk; 2 cloves garlic, minced; Salt and pepper to taste; 1 tablespoon olive oil; 1 red bell pepper, diced; 1 zucchini, chopped; 1 teaspoon dried thyme; 1 teaspoon smoked paprika

Highlighted under: Healthy & Light

This creamy squash soup is enhanced with the rich flavors of roasted vegetables, making it a comforting and nutritious dish perfect for any season.

Created by

Freya Cooper

Last updated on 2025-12-24T11:45:37.984Z

This squash soup with roasted vegetables is not only delicious but also packed with nutrients. The sweetness of the squash combined with the savory roasted vegetables creates a perfect harmony of flavors.

        Why You'll Love This Recipe
        A warm, hearty dish that warms you from the inside out
Versatile recipe that can be customized with your favorite vegetables
Perfect for meal prep or a cozy dinner

      

The Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. It's a great source of vitamins A and C, which are essential for maintaining a healthy immune system and skin. Additionally, squash is rich in fiber, promoting digestive health and helping you feel fuller longer. Incorporating squash into your diet can enhance your overall nutrition while adding a lovely sweetness to your dishes.

In this recipe, the butternut squash is roasted and blended, creating a creamy texture that complements the other ingredients. This unique preparation method allows the natural sugars in the squash to caramelize, enhancing its flavor and making it the star of the show. Whether you're enjoying this soup on a chilly day or as a refreshing meal, the benefits of squash make it a smart choice.

Customizing Your Soup

One of the best aspects of this squash soup recipe is its versatility. Feel free to swap out or add your favorite vegetables to the mix. Sweet potatoes, parsnips, or even kale can be great additions that bring new flavors and textures. You can also adjust the spices to your liking; a hint of ginger or a dash of curry powder can elevate the soup to new heights.

This recipe is perfect for experimenting with seasonal vegetables, allowing you to enjoy a unique dish all year round. With each variation, you can create a new favorite, ensuring that this comforting soup never gets old. Don't hesitate to make it your own and let your creativity shine!

Meal Prep and Storage Tips

Preparing meals in advance can save time and energy during busy weeks, and this squash soup is ideal for meal prep. You can make a large batch and store it in individual servings. Simply let the soup cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to a week or in the freezer for up to three months.

When reheating, add a little vegetable broth or coconut milk if the soup has thickened. This will help restore its creamy consistency. On a cozy night or when unexpected guests arrive, you'll have a delicious, homemade dish ready to enjoy in just a few minutes!

Ingredients

For the Soup

1 medium butternut squash, peeled and cubed
2 carrots, chopped
1 onion, chopped
4 cups vegetable broth
1 cup coconut milk
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon olive oil

For the Roasted Vegetables

1 red bell pepper, diced
1 zucchini, chopped
1 teaspoon dried thyme
1 teaspoon smoked paprika

Combine these ingredients for a rich and flavorful soup.

Instructions

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Toss the diced bell pepper, zucchini, thyme, and smoked paprika with olive oil, salt, and pepper in a bowl. Spread them out on a baking sheet and roast for 20 minutes or until tender.

Cook the Soup

In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent. Add the cubed squash and carrots, and cook for another 5 minutes.

Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes or until the squash is tender.

Blend the Soup

Once the vegetables are tender, use an immersion blender to blend the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste.

Serve

Serve the soup hot, topped with the roasted vegetables. Enjoy!

This soup can be stored in the fridge for up to 3 days or frozen for later use.

Nutritional Information

This squash soup is not only comforting but also nutritious. A serving provides a good balance of carbohydrates, healthy fats, and fiber. The coconut milk adds creaminess while supplying medium-chain triglycerides (MCTs) that may support energy levels and metabolism. With plenty of vitamins and minerals from the vegetables, this soup is a guilt-free indulgence.

For those looking to watch their calorie intake, this recipe can easily be modified. Use less coconut milk or substitute it with low-fat alternatives. The soup remains delicious while becoming lighter, making it a perfect option for those focusing on health without sacrificing flavor.

Pairing Suggestions

To enhance your dining experience, consider pairing this squash soup with crusty bread or a fresh salad. A simple green salad with lemon vinaigrette can complement the richness of the soup perfectly, adding brightness to your meal. For a more filling option, serve it alongside a grilled cheese sandwich, which will provide a delightful contrast of textures.

If you're hosting a dinner party, this soup can serve as a wonderful starter. Pair it with a glass of white wine, such as Sauvignon Blanc or Chardonnay, which can elevate the flavors and create a memorable dining experience.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can substitute butternut squash with acorn or pumpkin.

→ Is this soup vegan?

Yes, this recipe is entirely plant-based and vegan-friendly.

→ How do I store leftovers?

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

→ Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day after the flavors have melded.