Squash Soup Roasted Veggie Blend

Name: Squash Soup Roasted Veggie Blend
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and diced; 1 cup carrots, diced; 1 cup celery, diced; 1 onion, chopped; 4 cups vegetable broth; 1 teaspoon garlic powder; 1 teaspoon thyme; Salt and pepper to taste; 1 red bell pepper, diced; 1 zucchini, diced; 1 tablespoon olive oil; Salt and pepper to taste

Highlighted under: Healthy & Light

A hearty and comforting squash soup featuring a blend of roasted vegetables for an added depth of flavor.

Created by

Emily

Last updated on 2025-12-25T18:55:07.935Z

This savory squash soup is not only delicious but also packed with nutrients. The roasted veggies enhance the natural sweetness of the squash, making it a perfect dish for chilly evenings.

        Why You Will Love This Recipe
        Rich and creamy texture that's satisfying and filling
A perfect balance of sweetness and savory flavors
Great for meal prep or as a cozy dinner option

      

The Benefits of Squash in Your Diet

Butternut squash is not only delicious but also packed with nutrients. It is an excellent source of vitamins A and C, which are essential for maintaining healthy skin and boosting your immune system. The high fiber content in squash aids digestion and helps keep you feeling full longer, making it a fantastic choice for those looking to manage their weight.

Incorporating squash into your meals can also improve your overall health. The antioxidants found in squash help combat oxidative stress and inflammation in the body. Regular consumption of this vibrant vegetable may also contribute to better heart health and reduced risk of chronic diseases.

Perfect for Any Occasion

This roasted veggie squash soup is incredibly versatile, making it suitable for a variety of occasions. Whether you are serving it at a casual family dinner, preparing it for a potluck, or enjoying it solo on a chilly evening, this soup is sure to be a hit. The combination of roasted vegetables adds a delightful depth of flavor that elevates this dish beyond a typical soup.

Additionally, this recipe is perfect for meal prep. You can make a big batch at the beginning of the week and enjoy it for lunch or dinner throughout the week. Simply store it in the fridge or freeze portions for later, and you’ll have a warm, nourishing meal ready to go whenever you need it.

Serving Suggestions

To enhance the flavor of your squash soup, consider serving it with a dollop of sour cream or a sprinkle of croutons for extra texture. A drizzle of balsamic glaze or a scoop of pesto can also add a unique twist that complements the sweetness of the squash beautifully.

Pair your soup with warm, crusty bread or a fresh green salad for a complete meal. A simple arugula salad with lemon vinaigrette can provide a refreshing contrast to the creamy soup, making for a satisfying dining experience.

Ingredients

For the Soup

2 cups butternut squash, peeled and diced
1 cup carrots, diced
1 cup celery, diced
1 onion, chopped
4 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon thyme
Salt and pepper to taste

For Roasting

1 red bell pepper, diced
1 zucchini, diced
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Roast the Vegetables

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

Prepare the Soup Base

In a large pot, combine the butternut squash, carrots, celery, onion, vegetable broth, garlic powder, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are soft.

Blend the Soup

Use an immersion blender or transfer the soup in batches to a blender. Blend until smooth and creamy. Adjust seasoning as needed.

Combine and Serve

Add the roasted vegetables to the blended soup, stir well, and serve hot. Enjoy your warm, comforting bowl of squash soup!

Storage Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The flavors of the soup may even deepen as it sits, making it a delight to enjoy again. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if the soup thickens too much.

For longer storage, you can freeze the soup. Allow it to cool completely, then pour it into freezer-safe containers or zip-top bags. It will keep well for up to 3 months. When you're ready to enjoy it, thaw in the refrigerator overnight and reheat as mentioned.

Customization Options

This recipe is highly customizable. Feel free to experiment with different vegetables based on what you have on hand. Sweet potatoes, parsnips, or even spinach can be great additions or substitutes. Just keep in mind that the cooking time may vary slightly depending on the vegetables you choose.

For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes to the soup base. If you prefer a more herbaceous flavor, fresh herbs like basil or parsley can be stirred in just before serving for a burst of freshness.

Questions About Recipes

→ Can I use frozen squash instead of fresh?

Yes, frozen squash works well in this recipe. Just make sure to thaw and drain excess water before using.

→ How can I make this soup spicier?

Add a pinch of cayenne pepper or some diced jalapeños during cooking for a spicy kick.

→ What can I serve with this soup?

This soup pairs well with crusty bread or a fresh green salad.

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.