Squash Soup with Roasted Vegetables

Name: Squash Soup with Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium butternut squash, peeled and cubed; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup carrots, sliced; 1 cup bell peppers, chopped; 1 cup zucchini, chopped; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Healthy & Light

This creamy squash soup is a warm, comforting dish that is perfect for chilly days. The addition of roasted vegetables enhances the flavor profile, making it a nutritious and delicious meal.

Created by

Nora Ellis

Last updated on 2025-12-24T12:24:32.743Z

This squash soup is inspired by the flavors of fall, combining sweet roasted butternut squash with a medley of seasonal vegetables. It's a dish that warms both the heart and the stomach.

        Why You'll Love This Recipe
        Rich and creamy texture that's comforting in every bite
A blend of sweet and savory flavors from roasted vegetables
Healthy and hearty, perfect for a quick weeknight dinner

      

The Benefits of Squash Soup

Squash soup is not only delicious but also packed with nutrients. Butternut squash is rich in vitamins A and C, making it excellent for boosting your immune system. The creamy texture, combined with the warmth of the spices, creates a comforting dish that helps you feel cozy on cold days. This soup is a fantastic way to incorporate more vegetables into your diet, along with the added benefits of coconut milk, which provides healthy fats.

Moreover, this soup is incredibly versatile. You can easily customize the flavors by adding different spices or herbs according to your taste. Whether you're serving it as an appetizer or a main course, squash soup is a fantastic option that can be enjoyed any time of the year. It’s also a great way to use up any seasonal squash you might have on hand.

Perfect Pairings

This creamy squash soup pairs beautifully with crusty bread or a light salad. A simple arugula salad with lemon vinaigrette complements the rich flavors of the soup without overpowering it. For a heartier option, consider serving it alongside a grilled cheese sandwich. The gooey cheese and crispy bread add a satisfying crunch that contrasts nicely with the smooth soup.

If you're looking to enhance the meal further, consider adding a sprinkle of roasted pumpkin seeds on top for an extra crunch and a boost of protein. A drizzle of balsamic glaze can also elevate the presentation and flavor, making your dish not only delicious but visually appealing.

Storage and Reheating Tips

Squash soup is an excellent make-ahead meal. You can prepare a large batch and store it in the refrigerator for up to five days. Just make sure to let the soup cool completely before transferring it to an airtight container. For longer storage, consider freezing the soup in portion-sized containers. It can last up to three months in the freezer, making it a convenient option for busy weeknights.

When it's time to reheat, simply thaw the soup in the refrigerator overnight if frozen, then reheat on the stove over low heat. Stir occasionally to ensure even heating. If the soup thickens too much, add a splash of vegetable broth or coconut milk to reach your desired consistency. This way, you can enjoy a warm, comforting bowl of squash soup any time you crave it.

Ingredients

For the Soup

2 medium butternut squash, peeled and cubed
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste

For the Roasted Vegetables

1 cup carrots, sliced
1 cup bell peppers, chopped
1 cup zucchini, chopped
2 tablespoons olive oil
Salt and pepper to taste

These ingredients will create a flavorful and hearty squash soup that is perfect for any occasion.

Instructions

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Toss the carrots, bell peppers, and zucchini with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.

Cook the Squash

In a large pot, sauté the onions and garlic over medium heat until translucent. Add the cubed butternut squash, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste. Heat through.

Serve

Ladle the soup into bowls and top with the roasted vegetables. Enjoy your delicious squash soup!

Serve warm and enjoy the delightful flavors of this squash soup!

Nutritional Information

This squash soup provides a balanced meal that is low in calories yet high in essential nutrients. With butternut squash as the main ingredient, you gain a significant source of beta-carotene, which the body converts into vitamin A. Additionally, the inclusion of coconut milk adds healthy fats, providing a creamy texture while keeping the dish dairy-free.

Each serving of this soup is also packed with dietary fiber, which aids in digestion and helps keep you feeling full longer. The roasted vegetables not only add flavor but also contribute additional nutrients, making this soup a wholesome choice for anyone looking to eat healthier.

Variations to Try

Feel free to experiment with different vegetables when roasting. Sweet potatoes, parsnips, or even Brussels sprouts could work beautifully in this recipe. Each vegetable will bring its unique flavor and texture, allowing you to tailor the soup to your preferences or what you have available in your kitchen.

For those who enjoy a bit of heat, adding a pinch of cayenne pepper or red pepper flakes while cooking the soup can provide a delightful kick. Alternatively, you could incorporate fresh herbs like thyme or rosemary for added depth of flavor, enhancing the overall profile of this comforting dish.

Questions About Recipes

→ Can I use a different type of squash?

Yes, you can substitute butternut squash with acorn squash or pumpkin for a different flavor.

→ Is this soup vegan?

Yes, this soup is vegan as it uses coconut milk and vegetable broth.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months.

→ Can I add protein to this soup?

Absolutely! You can add cooked lentils or chickpeas for added protein.